Discussion in 'Recipe Discussion' started by Derek Still, Nov 3, 2013.
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Look at that gorgeous pie! Your pastry work has really come on Derek, it looks amazing!!!
Is suet pastry the one on cold pork pies? If so I am not a fan of suet pastry myself, but thank you so much for the recipe Pho, I am sure many will really appreciate it
No that's definitely NOT suet pastry on the cold pork pies Kim. They are OK with English hot mustard but I'm not a huge fan either. That is one of those pastries that involves boiling. It's nowhere near as nice as suet pastry and not even slightly similar.
If you haven't tried it, I urge you...PLEASE DO - perhaps on a meat pie - no pastry bottom just a top. Perhaps a small individual sized one for first-ups just as a try out?
It's a bit out of fashion nowadays but was used back in my grandmother's time quite commonly. This pastry is used for both sweet and savoury roly-polys, boiled and steamed puddings and dumplings, it's a very versatile pastry . I see that Jamie Oliver and Delia Smith use it in some of their recipes on the web. It makes a wonderful change from puff on a pie and is far far simpler and less time consuming to make. Seriously Kim, if you've never tried it you really ought to I think you'd love it on a nice juicy meat pie. You will never confuse it with pork pie boiled pastry again! lol
Thanks for the explanation Pho, I will have to give it a go next time I am making a beef pie!
If you do Kim please let me know how it turns out and if you like it.
Derek Still updated Suet Pastry
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