Suet Pastry

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Suet Pastry

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Ingredients

1 portion(s)

Suet Pastry

250 g plain flour
5 g baking powder
150 g Copha, cold & chopped
125 g water
salt, pinch
1 egg, beaten
water, for sticking pastry

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6

40min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
British & Irish Dinner Lunch Supper Main course

Recipe's preparation

Suet Pastry

Add copha to bowl and grate 15 sec/speed 7.

Add baking powder, plain flour, water & salt

Mix 10 sec/speed 4

Scrape down bowl.

Knead for 1 minute or unitl just formed into a ball.

Make into a ball, wrap in gladwrap & place in fridge for 30 minutes.

Take out of the fridge and just mold it with your hands to make it plyable slightly.

Flour a baking mat lightly and roll the dough to approx 5cm wider than your pie plate, and approx 5-10mm thick.

Cut approx 2cm of dough from the outside of the dough and roll into a "snake" and mold it to your pie plate. Stick it on with a bit of water. Brush with more water.

Place the rolled pastry onto the top of your pie and press and crimp the top onto the ring of pastry to seal it.

Decorate your top with leftover pastry as leaves, and cut a couple of slits in the top to allow steam to escape.

Brush the top with a beaten egg.

Bake your pie for approx 30-40 minutes until lovely and golden.

Accessories you need

Spatula TM5/TM6
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Tip

This recipe can also be made with beef or vegetable suet.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.