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Beef Suet Pasty Crust Recipe

Get the Beef Suet Pasty Crust Recipe: Making a pasty crust with beef suet brings out the best of traditional baking. Suet, a hard fat found around the kidneys and loins of beef, lends a unique, rich flavor and texture to the crust, resulting in a pastry that is both flaky and hearty. Perfect for savory pies and pasties, this crust is sure to elevate any filling.

Nutrition Facts

  • Calories: 180 per serving
  • Total Fat: 15g
  • Protein: 4g
  • Total Carbs: 8g
  • Fiber: 1g
  • Net Carbs: 7g
Beef Suet Pasty Crust Recipe

Why Choose Beef Suet Pasty Crust?

Beef suet is highly prized for its ability to produce a flaky, robust pastry that holds up well to hearty fillings. Unlike butter or lard, suet has a higher melting point, allowing it to maintain structure during preparation. This quality creates distinct layers in the dough, making the crust tender yet firm when baked. For those who appreciate authentic British or European-style pasties, suet is an unbeatable choice.

Talking About the Ingredients for the Beef Suet Pasty Crust Recipe

Each ingredient in this recipe is chosen to complement the suet, resulting in a balanced, flavorful dough:

  • All-purpose or whole wheat flour: Provides the primary structure of the dough.
  • Beef suet: Adds richness and ensures a flaky texture.
  • Salt: Enhances the overall flavor profile.
  • Ice water: Binds the dough together without over-hydrating.
  • Herbs (optional): Thyme or rosemary can be added for a savory touch.

Instructions

Step 1

Prepare and Chill the Beef Suet: Ensure that your beef suet is finely shredded and thoroughly chilled. Cold suet is crucial for achieving a flaky pastry, so keep it refrigerated until just before use

Step 2

Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. If you choose to use herbs, mix them in at this stage for an aromatic base.

Step 3

Cut the Beef Suet into the Flour: Using a pastry cutter or your fingers, gently work the chilled suet into the flour until the mixture resembles coarse crumbs. Make sure not to overmix; leaving some visible bits of suet will create a flakier texture.

Step 4

Add Ice Water Gradually: Slowly pour in the ice water while stirring the mixture with a fork. Add just enough water until the dough starts to come together but is not sticky. The goal is to keep the dough light.

Step 5

Form and Chill the Dough: Shape the dough into a ball and flatten it into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. This resting time helps the gluten relax and keeps the pastry tender.

Step 6

Roll Out and Shape: Lightly flour a work surface and roll out the dough to your desired thickness (around ⅛ inch). Fit it into pasty molds or cut circles for hand pies. Trim excess dough and crimp the edges as needed.

Step 7

Pre-Bake (Optional): For pasties with moist fillings, consider pre-baking the crust. Line with parchment paper and fill w

Step 8

Cool Before Filling: Allow the crust to cool for about 10 minutes before adding fillings. This prevents the bottom from becoming soggy when the filling is added.

Note's

  • Use Chilled Suet: Keep your suet cold until just before you incorporate it into the flour.
  • Avoid Overworking the Dough: Overmixing can lead to a tough crust.
  • Add Flavor: Dried herbs such as thyme or rosemary can add a subtle, savory note perfect for meat and vegetable pasties.

Ingredients

  • 2 ½ cups of all-purpose flour (or 2 cups whole wheat flour for added fiber)
  • 1 cup chilled beef suet, finely shredded
  • ½ teaspoon salt
  • ½ cup ice water
  • 1 teaspoon dried herbs (optional)

Menu info

  • Prep: 20 mins
  • Cook: 10-15 mins
  • Chill time: 1 hour

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