(serves 4-6 people)
For the suet crust pastry:
12 oz self-raising flour (350 g)
6 oz shredded suet (175g)
Cold water, to mix
½ teaspoon salt
Freshly-milled black pepper
For the filling:
1 rabbit approx. 3 lb (1 kg 350 g), cut into joints
2 medium onions, chopped fairly
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(serves 4 people)
For the suet crust pastry:
12 oz self-raising flour (350 g)
6 oz shredded suet (175g)
Salt, pepper and cold water
For the filling:
1 lb chuck steak (450 g)
½ lb ox kidney (225g)
1 medium onion, sliced
2 level tablespoons well-seasoned flour
Some Worcestershire sauce
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(serves 4 people)
Suet crust pastry made with 8 oz flour and 4 oz suet as above
For the filling:
1 ½ lb chuck steak (700 g) cut into 1 inch cubes
6 oz ox kidney (175 g), chopped
½ lb dark-gilled mushrooms (225 g)
1 medium onions, roughly chopped
1½ tablespoons flour
1 tablespoon beef dripping
¾ pint beef stock (425 ml)
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Cold water
8 oz self-raising flour (225g)
Salt and freshly-milled pepper (for a savory crust)
4 oz shredded suet (110 g)
Sift the flour into a bowl, then sprinkle the suet in and just mix it in lightly with your hands to distribute it evenly. Now sprinkle in some cold water (you’ll find you need more for this pastry than for short crust). Begin mixing with a round-bladed knife, and then use your hands at the end to bring
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If you’ve never tried this pastry, then it’s a must next time you make steak and kidney pie. Because it is made with shredded beef suet, it has the best possible flavour for a beefsteak pie. But more than that—it is beautifully easy to make since there is no rubbing-in. It is resilient and easy to roll out, and it is deliciously light and crusty.
Important note: Suet crust is always made with self-raising flour, because suet being a heavy fat the pastry needs a raising agent to aerate it and make it lighter.
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(makes about 18-20)
For the quick flaky pastry:
8 oz plain flour (225 g)
6 oz margarine (175 g)
A good pinch of salt
Cold water to mix
For the filling:
3 oz butter (75 g)
5 oz soft brown sugar (150g)
5 oz currants (150 g)
1 teaspoon cinnamon
½ teaspoon freshly-grated nutmeg
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(serves 6 people)
For the quick flaky pastry:
6 oz plain flour (175 g)
4 oz margarine (110 g)
Cold water
The rest of the ingredients:
1 ¾ lb thick end fillet steak (800 g)
1 Spanish onion
¾ lb mushrooms (350 g)
1 oz butter (50 g)
A little brandy Beaten egg
Salt, freshly-milled pepper, and nutmeg
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(makes about 24)
Quick flaky pastry made with 8 oz flour and 6 oz margarine
1 lb good pork sausage meat (450 g)
1 medium onion, grated
1 teaspoon sage
1 egg beaten with 1 tablespoon milk
Pre-heat the oven to gas mark 7, 425 F (220°C)
Make up the pastry as above, and leave it to rest in the refrigerator for half an hour.
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