suet pastry

lollipopsarah

Sounds lovely - sadly hubby only likes dumplings or puff stuff - grr.
oh scaredy I would love to try your bacon recirpe please
xx

fuddle

There's a slight change in opinion in some camps regarding bad animal fats. Some people are seeing lard and suet as good old 'animal products' that didn't do our ancestors any harm. Compare that to our 'healthy' altered and added to marg's etc ... Give me suet any day!

I've never made a pastry out of it, just dumplings, but will be trying, thank you

meritaten

I am of the firm belief that real butter, lard and suet is far better for you than some concoction of chemicals! hell, if even cockroaches wont eat margarine............then I don't think humans should either!

We had the leftovers of the pie cold today for lunch - still delish

scaredy_cat

lollipopsarah wrote: »

Sounds lovely - sadly hubby only likes dumplings or puff stuff - grr.
oh scaredy I would love to try your bacon recirpe please
xx

this one is as near as i've seen comes to mine - i don't measure and just cook by ' it must be done now' timing!

http://www.cheap-family-recipes.org.uk/recipe-bacononionpudding.html

quite a cheap recipe and you can use a packet of bacon bits rather than streaky/back bacon. The pudding should make a bit of liquid inside which is like a sauce.i'd add pepper to the fried bacon and onion too.

DigForVictory

The chaps adore real suet dumplings - we tend to have to run 2 pans - one of stew, a bigger one of dumplings. I tried suet pastry & got scolded for skimping on the dumplings...

lollipopsarah

Thank you scaredy that looks fabulous and i've saved the link to check later for even more recipes - woohoo.
xx

ciderwithrosie_2

meritaten wrote: »

if even cockroaches wont eat margarine............then I don't think humans should either!

They reckon in the event of a nuclear wipeout, cockroaches would survive. Ironic that margerine would probably survive too (that stuff doesn't even melt on toast...butter for me!) and they won't eat it!

Can't beat a bit of suet pastry, if I make a steak and kidney pie, I'll top it with that.

Angelina-M

Just bringing up an old thread rather than starting a new one because I need some advice on suet pastry please?

Thirty years of marriage and i've never made it!

We love stew and dumplings and tonight i'm doing stew leftovers and I fancied trying something a bit different but when I google suet pastry it gives very conflicting advice.

So.. i'm thinking of cobbling together some ideas and would like to run them past you. Put my stew in a pyrex dish and stand it in my big cast iron pan that has a heavy tight fitting lid. Put the suet pastry on top and pour a bit of water into the bottom of the cast iron pan (so the pyrex dish with pie in is standing in it) put heavy lid on and cook it medium for an hour then lid off and heat put to high for ten mins to crisp the top... what do you think?

Alternatively I would just make it as short crust with it being in the oven under dry heat.

Which would be your favourite? I want it to be really tasty!

Thanks guys

nuatha

I'd make it as per the recipe at the top of the page and bake it as if it was shortcrust. Alternatively I'd line a basin with it, add the stew and put a top on and steam it - more faff but worth it.
Both ways work and if it was my first time I'd go for a baked pie crust (and try the steamed pudding when I had some time to play with).
HTH

suki1964

Baked gives a lovely crisp pastry that isn't at all stodgy- which steamed can be