Suet crust pastry history books

Be sure to encase the apples fully with pastry, leaving no gaps. Divide the pastry into 2 unequal pieces, two thirds and one third. Buckeye cookery, and practical housekeeping, by estelle w. Suet was first recorded in a recipe in the early 17 th century, used in the english college pudding and served to students at oxford and cambridge since 1617.

To make the suet crust topping, place the flour, cornflour and suet in a mixing bowl, then stir in the mustard powder and herbs. Here, i am offering you the real thing a soft, steamy suet. Two cupfuls of flour, onehalf teaspoonful of salt, one teaspoonful of bakingpowder, one cup of chopped suet, freed of skin, and chopped very fine, one cupful of water. Thomas bell founded a wholesale grocery firm near the tyne quays and railway station in newcastle in the 1880s. Pastry, stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid. Suet pastry recipe from baking by margaret fulton cooked. Flour one half of the pastry circle to stop it sticking together. Suet crust pastry is a pastry that has suet in it for the fat, instead of lard, butter or shortening. A rolypoly is a pudding made from suet dough that is spread with jam and then. A suet pudding is a boiled, steamed or baked pudding made with wheat flour and suet often.

The job is often physically demanding, requiring attention to detail and long hours. Different types of pastry and what you can make with them. It is the sort of pastry that our great grannies would have used to top their pies and for. Suet pastry or dumpling mix the accessible friends network. Its role is to enrich and lubricate mixtures, producing a good crust in. Suet crust pastry is made from suet, flour, salt and water. Follow the instructions for steaming, boiling or baking in the butter and suet crust. This short video shows you the recipe for suet pastry. Most pastry is leavened only by the action of steam, but danish pastry is raised with yeast. But dumplings are usually much stodgier than this was. Its role is to enrich and lubricate mixtures, producing a good crust in steamed suet puddings. Suet has traditionally been used in pastrymaking for centuries.

Suet crust pastry is the basis for some of englands most famous puddings, such as steak and kidney pudding, jam roll or spotted dick. Lift the pastry into the cooking dish and press it into the shape of the bowl. Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys, you can buy shredded suet in most supermarkets and there is a vegetarian alternative, which you can find in most health food shops. Suet pastry recipe from meat by adrian richardson cooked. Suet pastry recipe by adrian richardson grate the suet onto your work surface and sprinkle on about 100 g of the flour. For this i use a large mason cash pudding basin size 24, just over 3 pints and one quantity of the pastry above. Like the early game pies, the pork pie features a raised hot water crust pastry containing a. Pulse together flour, sugar, baking powder, and salt in a food processor. Generally suet is made from beef fat but you can get vegetarian suet if you wish. Do not overmix the dough or the pastry crust will be tough and wont be flaky. Like the early game pies, the pork pie features a raised hot water crust pastry containing a pork filling and a set jelly, or aspic. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. Put the flour and suet into a bowl and stir to combine. The mother recipe for suet pastry can also be found on this blog.

Cut off a third of the pastry and roll out the rest on a lightly floured work surface. When you make the suet crust, add 25g very finely chopped onion to the dough. It is best made with suet crust pastry, but a good shortcrust. By going with suet, you get a lovely steamed, dumplingy underside to the lid, with a brilliant golden crust on top. If using fresh suet, remove any skin and chop the suet finely with a little of the measured flour to prevent it from sticking. Pastry is rolled or patted out into thin sheets to line pie or tart pans and to enclose fillings. The pudding basin is placed in a pot of boiling water and steamed until pudding and filling are cooked. Once pastrymaking became a firmly established practice in british kitchens, many regional variations began to take shape. Chicken, leek and ham suet pastry pie suet secrets. Atora sells enough suet every year to make one million dumplings a week.

Unlike most other pastries, which are baked, suet crust is usually boiled or steamed and works well for both sweet and savoury dishes. Make a little white sauce by melting 50g unsalted butter in a pan, add. The leek pudding with potato suet crust pastry was a hit. Just need the recipe for that, and im not sure its the same as suet pudding pastry, as its about half an inch thick when it comes out the oven. These are thought to have developed particularly around the melton area during the 1700s due to the growth of cheesemaking and foxhunting. Youve got your meat and potatoes right there in the pie, so some steamed or boiled veg will round out your plate nicely. Sieve the flour, baking powder and salt together in. If youre cooking a meat and potato pie youre looking to fill your belly, so were going all in here with a big thick suet crust. Using your hands, gather everything together into a smooth dough. Butter tastes best, it may be a bit more expensive than lard or marg but it goes a long way. It is best made with suet crust pastry, but a good shortcrust pastry will suffice. Its porcine equivalent is leaf lard, the cylindrical mass of fat surrounding the kidneys of the pig.

If you spent a lot of time and energy, then it makes sense to finish it off with a wonderful crust. The pork pie recipe we used is from maria eliza rundels 1807 book, a new system of domestic cookery. Suet pastry recipe by margaret fulton sift the flour and salt into a mixing bowl. Place a plate over the top and 10 minutes or so at full power cooks the pastry to perfection. Roll the pastry into a ball and cover in cling film and place it in the fridge for 30 minutes, allowing the. Suet is the visceral fat found around the kidneys and loins of pigs and cows. Pie in the sky successful baking at high altitudes. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Clare gazzard delves into the history of pastry, from ancient origins through to. Add suet and pulse until mixture resembles coarse meal. You dont need to serve a meat and potato pie with much. Since then, atora has been recognised as a convenient, economical and reliable food, with a. Selfraising flour works well when making this pastry, or you can add 4 tsp of baking powder to any 450g 1lb of plain flour. Making p astry is quick, easy and essential on a limited budget.

The pastry is ready when all of the mixture comes away from the side of the mixing bowl. The first, is a series of books from a famous pastry chef named yves thuries. Its high smoke point makes it ideal for deep frying and pastry production. Sift flours into a bowl, add suet, baking powder, and salt, and mix thoroughly together, rubbing the ingredients lightly together with tips of the fingers. In the video above, jon uses one variation of the standing crust to make a pork pie. On a floured surface, pat out the larger piece into a circle about 2cm thick and 15cm in diameter. The books include recipes from some very well known pastry chefs. Meat and potato pie with a chunky suet crust yorkshire grub. Here is my recipe for jam rolyroly poly, the suet pastry shouldnt be sweet.

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. History buffs should enjoy the opportunity meet the past with a spatula and try to imagine what the same meal might have been like in that period. Using similar proportions to shortcrust, suet pastry is softer and more absorbent, with a tendency to rise in a pseudosponge type fashion. Presentation is an important aspect of pastry and dessert preparation. Form the dough into a ball, flatten into a 1inch thick disk, wrap in plastic wrap and refrigerate for at least 3 hours before using this is crucial. It is used particularly for steamed puddings, whether savoury or sweet.

I know that there are some cooks and eaters who are very militant about what constitutes a pie, and for. For savoury puddings, youd usually line a pudding basin or pudding steamer with two thirds of the pastry before placing the filling into the centre. Suet crust pastry may be the only pastry that needs a chemical rising agent in it. The basic rule is half fat to flour with a sprinkling of salt. White house cook book, by fanny lemira gillette, 1887. Brush with a little beaten egg before cooking and then cook at 200c for 30 minutes or until golden brown and crispy on top.

Cornish pasties this time, with suet pastry erecipe. You can use selfraising flour instead of plain and omit the baking powder. Pinch it snugly around the edge, brush with a beaten egg and bake at 180c 160c fanassisted for about an hour. Add to the flour and stir get every recipe from baking by margaret fulton. Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. This recipe is adapted from mrs beetons book of household management, 1861. This suet pastry can be used to make dumplings, a small suet pudding or the pastry crust for a small meat pie. However, the origins of the traditional christmas pudding can be traced back a further 200 years to the 1420s. Add the suet, beat the syrup and yolks with the milk, then add to the dry ingredients and mix to a soft dough. Gradually stir in the milk to form a thick batter, pour over the meat and bake for 3035 mins. Suet can be bought in readytouse packets or fresh from the butcher. Suet pastry recipe from how to cook pastry by leiths.

To make a savoury or sweet suet pudding to serve 6, first sift 12 oz 350 g of selfraising flour and salt into a large mixing bowl. Savoury pies may be filled with meat as in a steak pie or a jamaican patty, eggs and cheese or a mixture of meat and vegetables. Self raising flour, suet and water, carefully worked together to make a soft pie casing and lid. The best suet crust is made from a freshly chopped. Cover the filling with the remaining third of pastry and make sure the edges are sealed well. It is, for reasons baffling to me, the least known of all the animal fats we use in our kitchens. Recipe for crispy suet pastry rtg sunderland message boards. We can trace our history back to 1893 when gabriel hugon set up the first ever factory to manufacture shredded suet, in manchester, uk. If its true theres a time for everything under heaven, then midwinter is quite definitely the most appropriate time to make an oldfashioned steamed pudding. Pastry chefs are also responsible for creating new recipes to put on. This pie crust recipe calls for suet that you process yourself.

Add the cold water and work by hand until the pastry dough comes together. A nice bouncy moogstyle synth tune acompanies this ad for fattening offal products. According to mrs beeton, the pastry can also be baked, but in the process looses some of its richness. Sweet pies may be filled with fruit as in an apple pie, nuts, brown sugar or sweetened vegetables rhubarb pie. Does anyone still make suet puddings in one of those pudding bowls anymo. Suet is the essential fat in many british puddings, both sweet and savoury, as well as stuffings and dumplings, mincemeat at christmastime and of course suet pastry. Roll a pound of the best suet, with very little membrane running through it, on a board for several minutes, removing all the skin and fibers that appear when rolling. Add some freshly milled black pepper omit if making a sweet suet pudding, then add 6 oz 175 g of shredded beef suet half the flours quantity and mix it. In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. Suet pastry brings back memories of school dinners and is a classic pastry for traditional british pies and puddings, both sweet and savoury. For savoury options, the melton mowbray pork pie and the cornish pasty are the most wellknown, both now owning protected food status due to their culinary heritage. Tallowbeef suet after rendering the primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as british christmas pudding. It always contains baking powder as a raising agent.

Poultry, tenderloin of beef and other cuts of meat. When making a meat suet pastry pudding using cooked ingredient. Theres nothing wrong with a cold, grey month in the calendar when it can justify such wonderful culinary indulgence. The suet needs to be minced or shredded finely, or youll get somewhat lumpy pastry.