Best Savory Suet Pastry Recipes
SAVORY SUET PASTRY
Provided by Jonathan Reynolds
Categories project
Time 2h10m
Yield Pastry for 6 puddings, 18 to 20 ounces each
Number Of Ingredients 4
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
THE BRITISH BULLDOG! TRADITIONAL LAYERED BEEF STEAK SUET PUDDING
A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!)
Provided by French Tart
Categories Savory Pies
Time 4h
Yield 1 Pudding, 4 serving(s)
Number Of Ingredients 12
Steps:
- (Cook the meat 2 hours prior to steaming the assembled pudding.).
- Filling: Dip meat in seasoned flour and fry lightly. Add onions and fry until golden. Place in casserole with stock, tomato puree and herbs and cook for 2 hours. Cool.
- Pastry: Put flour, suet and seasoning in a bowl. Add sufficient water to form a firm but soft dough.
- Pudding: Roll out the suet pastry and using assorted sizes of saucers, cut out rounds to fit the pudding bowl diameter, starting off small and getting bigger!
- In a well buttered pudding basin, start with a small round of suet pastry and then add some stewed beef, then a layer of suet pastry and then the beef -- carry on in this way until all the pastry and beef is used up - the last layer should be suet pastry. Cover with buttered greasproof paper and then aluminium foil.
- Steam for 2 hours, making sure there is always plenty of water. (Always top up the steamer with BOILING water - adding cold water will make the pudding heavy.).
- Serve with fresh seasonal greens and vegetables and mashed or steamed potatoes.
Nutrition Facts : Calories 1153.5, Fat 76, SaturatedFat 36.7, Cholesterol 146.3, Sodium 1866.1, Carbohydrate 70.8, Fiber 3, Sugar 2, Protein 42.2
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