VEGETARIAN SUET PASTRY RECIPE RECIPES

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SUET PASTRY FOR SWEET AND SAVOURY PUDDINGS | PASTRY ...



Suet Pastry for Sweet and Savoury Puddings | Pastry ... image

Suet pastry is part of British culinary heritage which can be used for steamed and boiled sweet and savoury puddings. For a sweet pudding, see our Apple and Blackcurrant Sponge Pudding.

Number Of Ingredients 8

150 g Doves Farm Organic Self Raising White Flour
75 g shredded suet (or vegetarian suet)
2 tbsp sugar for sweet puddings
pinch of salt for savoury puddings
75 ml milk
350 g cooked filling or fresh fruit
butter, for bowl
flour, for dusting

Steps:

  • Suet Pastry Rub some butter around the inside of a 1.1lt/2pt pudding bowl. Put the flour and suet into a mixing bowl and stir to combine. For a sweet pudding add two spoons of sugar, for a savoury pudding, add a pinch of salt. Add the milk and stir to mix. Using your hands, gather everything together into a smooth dough. Sweet or Savoury Filled Suet Pudding Dust the work surface and pastry with flour. Cut off a third of the pastry and reserve this for the lid. Roll the larger piece of pastry into a 23cm/9” circle and lift the pastry into the pudding bowl. OR put the pastry into the bowl and using your fingers, press it into the base and up the sides. Brush the top edges of the pastry with water. Add your filling so that the pudding bowl is three quarters full. Roll out the remaining pastry into a circle the diameter of the top of the dish. Transfer the pastry circle to the bowl. Lift over, press and pinch the pastry around the edges of the bowl to join the circle. Brush a piece of parchment or greaseproof paper with butter and place it loosely, butter side down on the pudding. Cooking the Pudding in a Saucepan Cover the pudding bowl with aluminium foil, tucking in well at the outer rim. Stand the pudding bowl in the bottom of a large saucepan and add boiling water until it comes halfway up the pudding bowl. Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding bowl. Carefully remove the pudding from the saucepan. Remove the foil and run a warm knife around the inside edge of the basin. Put a warm plate on top of the pudding bowl, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Cooking the Pudding in a Microwave Cover the pudding with cling film and cut a hole in the top for steam to escape. Put the pudding bowl into the microwave and cook on full power for 7 minutes. Leave to stand for 2 minutes. Remove the cling film and parchment and run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding bowl, carefully invert the pudding and let it slide onto the plate. Keep warm until serving.

BEEF & BEER PIE RECIPE - BBC GOOD FOOD



Beef & beer pie recipe - BBC Good Food image

A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy

Provided by Sarah Cook

Categories     Dinner, Main course

Total Time 5 hours

Prep Time 1 hours

Cook Time 4 hours

Yield 4

Number Of Ingredients 13

1 onion , chopped
1 small celery stick, chopped
2 tbsp butter
2 tbsp plain flour
700g beef shin, featherblade or stewing steak, cut into large chunks
1 tbsp Worcestershire sauce
2 beef stock cubes
2 sprigs thyme
540ml can dark ale or beer
500g plain flour , plus a little extra
250g vegetarian suet
1 egg , beaten
a few pinches poppy seeds

Steps:

  • Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins – this should thicken the sauce nicely.
  • Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
  • Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Nutrition Facts : Calories 1356 calories, FatContent 75 grams fat, SaturatedFatContent 36 grams saturated fat, CarbohydrateContent 111 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 56 grams protein, SodiumContent 3.2 milligram of sodium

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