Suet crust pastry is an old style pastry rather than using just vegetable oils and things, this actually uses hard processed animal fat, if you like old pies from the 60s and early 70s in rural areas, you need suet to get that taste. Works great for meat pot pies, and the crust tastes good enough you'll have everyone wondering what you are doing differently.
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
short pastry (the most popular and can be sweet or savoury) rough-puff pastry suet pastry flaky pastry hot water crust pastry choux pastry
Make the pastry using shortening, instead of lard.
Because suet is pork fat. It is the hard fat around the kidneys in pigs.
The traditional ratio of fat to flour for suet pastry is typically 1:2, meaning one part suet to two parts flour. This ratio helps achieve a rich, tender pastry that holds its shape well during baking. Adjustments can be made based on personal preference or specific recipes, but this classic ratio provides a solid foundation for suet pastry.
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
which country does suet come from
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
Suet is the hard white fat found around the kidneys and groin area of beef cattle.
Short crust pastry.
Yes, you can use puff pastry as a substitute for traditional pie crust. Puff pastry will create a flakier and more buttery crust compared to traditional pie crust.