Suet Crust Pastry Recipe

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 Updated 16/05/2017

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Suet crust pastry is a traditional British pastry used for steamed and boiled puddings, for roly-poly puddings and dumplings. The fillings or toppings can be sweet or savoury. Although difficult to obtain, fresh suet gives the best results.

Here are links to other pastry recipes on the site:

Biscuit Crumb
Biscuit Pie Crust
Hot Water Crust
Pate Sucree
Rough Puff


  • 2 cups (8oz) self-raising flour
  • 1/2 cup (4oz) shredded/chopped suet or vegetarian alternative
  • pinch of salt
  • cold water
(see measure conversions for more information on quantites)


  1. Put the suet, flour and salt into a basin and with a knife.
  2. Mix to a stiff dough with a little cold water.
  3. Gather into a ball and roll out with a rolling pin on a lightly floured board.

Prep Time: 15 minutes

Cook Time: NA

Yield: NA


You can purchase suet from a butcher. In grocery stores you have to ring the bell and tell the butcher exactly what you want. Make sure you get the fine white suet that flakes easily. High grade suet = high grade pie crusts.
#4 - Jean - 12/03/2011 - 09:43
how to make good mincemeat and where can i get suet from in u.s.a.
#3 - jean -palin - 12/11/2009 - 19:25
Where in the United States can I buy shredded beef suet?
#2 - Amy Graham - 11/11/2009 - 10:45
Any dish requiring suet pastry. Steak and kidney pud for example.
#1 - rita - 10/08/2009 - 04:51
ok but what products can you make ??
#0 - chloe - 10/08/2009 - 03:35
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