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| What You Need: |
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˝ pound finely chopped beef suet, thoroughly chilled
4 cups all-purpose flour
1 teaspoon salt
Freshly ground black pepper
6 to 8 tablespoons ice water
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| How To Cook: |
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1. In a large chilled mixing bowl, combine the suet, flour, salt and a few grindings of pepper. With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
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2. Pour 6 tablespoons of ice water over the mixture all at once, knead together vigorously and gather the dough into a ball. If the dough crumbles, add up to 2 more tablespoons of ice water, 1 teaspoon at a time, until the particles adhere.
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3. Gather the dough into a ball and place it on a lightly floured surface. Knead, pressing the dough flat, pushing it forward and folding it back on itself for 6 to 8 minutes, or until it is smooth and satiny.
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4. Dust the suet pastry with a little flour and wrap it in wax paper. Refrigerate at least 1 hour before using.
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