Suet Pastry

Photo: flickr user Fimb

Ingredients

pound Suet, finely minced

4 cups All-purpose flour

2 teaspoons Baking powder

teaspoon Salt

cup Water (approx)

Preparation

Mix suet with flour, baking powder and salt. Stir in enough water to moisten the flour. Gather dough together and shape into a ball. Uses: this type of pastry is best with meat pies that have, or will be subjected to, moisture - either in cooking or presentation. Most common use is in English steam-pudding or Quebec Tortiere recipes.