| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Pies |
1 |
Batch |
INGREDIENTS
| 1/2 |
lb |
Suet, finely minced |
| 4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1 1/3 |
c |
Water (approx) |
INSTRUCTIONS
Mix suet with flour, baking powder and salt. Stir in
enough water to moisten the flour. Gather dough
together and shape into a ball. Uses: this type of
pastry is best with meat pies that have, or will be
subjected to, moisture - either in cooking or
presentation. Most common use is in English
steam-pudding or Quebec Torti.re recipes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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