SAVORY SUET PASTRY

Savory Suet Pastry image

Provided by Jonathan Reynolds

Categories project

Time 2h10m

Yield Pastry for 6 puddings, 18 to 20 ounces each

Number Of Ingredients 4

Ingredients

3 cups all-purpose flour
4 tablespoons chives, finely chopped
1 cup (8 ounces) beef suet, coarsely chopped (much preferred), or (ho-hum) unsalted margarine (2 sticks), placed in the freezer overnight, and cut into small chunks
About 2/3 cup hot water (1/2 cup cold water if using margarine)

Steps:

In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 3 grams