| |
|
What You Need:
|
|
|
|
½ 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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
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.
|
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.
|
4. Dust the suet pastry with a little flour and wrap it in wax paper. Refrigerate at least 1 hour before using.
|
|
|
|
|
