How to Make SUET PASTRY for Pies and Puddings: Steak Pie, Chicken and Mushroom Pie and more
Easy step by step recipe: How to make suet pastry for pies and puddings such as steak pie, chicken and mushroom pie, jam pudding, steamed apple pudding and more.
A suet pastry crust really makes a pie special.
Try it on my PEPPER STEAK, MUSHROOM AND RED WINE PIE, see the recipe here:
This classic British pastry recipe has fallen from fashion perhaps unjustly because it really is delicious. Can be steamed in puddings or baked on a pie in the oven.
#fathersday #pastry #pastryschool #newrecipe
FAST Steak and kidney pudding in a pressure cooker. Ready in half the time.
Making suet pastry is so easy because it only uses two ingredients. You can reduce the cooking time by placing it into a pressure cooker.
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Chapter 1: Introduction to the Glycemic Index
Chapter 2: How the Glycemic Index Affects Weight Loss
Chapter 3: Understanding Glycemic Load
Chapter 4: Low Glycemic Index Foods for Weight Loss
Chapter 5: High Glycemic Index Foods to Avoid
Chapter 6: The Role of Fiber in the Glycemic Index
Chapter 7: Meal Planning and the Glycemic Index
Chapter 8: Glycemic Index and Exercise
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Steak & Kidney Pudding (The king of savoury puddings)
How to make a delicious Steak & Kidney pudding, easy step by step instructions from start to finish.
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Steak & Kidney Pudding - The Best Traditional Easy Recipe
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How to easily make a delicious steak & kidney pudding.
Recipe:
Serves 4-6
Time 4 hours
Ingredients:
1 1/2 lbs stewing steak (shin used here)
1/4 lb. beef kidney
1 large chopped onion
2 level tbsp of seasoned flour
1 oz butter (for greasing basin)
worcestershire sauce
salt
pepper
For the suet pastry crust:
8 oz self raising flour
1/2 level tsp salt
4 oz shredded suet
1/4 pint cold water (approx.)
Greaseproof paper & string
2 1/2 pint pudding basin
Sift the flour and salt into a bowl. Add the suet, then stir in the water with a blunt knife to form a dough.
Turn out onto a floured board, sprinkle with flour and knead the dough lightly. Shape into a ball, place on a plate and leave to rest for 15 minutes while the filling is prepared.
Trim any fat or gristle off the beef, then cut into 1/2 inch pieces. Remove white cores from kidneys and cut into 1/2 inch pieces. Peel and finely chop the onion. Coat the steak and kidney in the flour seasoned with salt and pepper. Mix in the onion.
Take 3/4 of the pastry (the rest is for the top) and roll out into a circle 1/2 inch thick. Grease the pudding bowl well with the butter. Fit the pastry to the bottom and sides. Press down firmly. Spoon in the meat mixture and season with salt and pepper. Add a splash of worcestershire sauce, then pour over enough cold water to come three quarters up the sides of the basin.
Roll out the remaining pastry to form a circle to fit the top of the basin. Damp the edges of the pastry around the top. Cover with pastry top and pinch to seal.
Cover the top of the basin with 2 layers of buttered greaseproof paper with a large pleat down the centre to allow the pudding to rise. Secure with string and make a handle.
Put the basin in a large saucepan on an upside down saucer (to stop the pudding burning) and pour boiling water around the basin until it comes 1/3 of the way up the side.
Cover and steam briskly for 3-4 hours (this one was cooked for 4) topping up with boiling water every so often.
Serve with boiled potatoes and peas for a hearty, warming British classic.
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Steak and Kidney Suet Pudding
Possibly the best plate of British food ever invented. Perfect for a cold evening when you just need something warm and filling!
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Steak and Kidney Pudding | Rag Pudding
Steak and kidney pudding is a classic British dish that is not often seen these days. A steak and kidney pudding consists of a suet pastry crust enclosing a rich and savoury filling of steak, kidney and thick gravy. It is absolute comfort food. The pudding is traditionally steamed for quite a long time, which may be why it's not so popular. Rag pudding comes from Oldham, just outside Manchester. It's the same idea, steak and kidney (or sometimes minced beef and onion) wrapped in suet crust pastry, but a rag pudding is cooked in a cloth rather than a bowl or basin. It's this cloth, or rag, that gives it its name. Both variations are delicious, and well worth giving a try.
The written recipe for steak and kidney pudding is here:
And the written recipe for rag pudding is here:
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