Where to buy suet for mince pies

[Katrina 4,522]

OK, are you using a food processor or using your hands? Butter not margarine (*spits*) right? A tiny dab of water probably wouldn't harm things either, you've got no cold water listed there. Are you resting the pastry before rolling too?

[kathie 1,006]

Yes, butter. I used my hands at the weekend, because my processor thingy isn't really big enough for that amount of dough, but I suppose I could do it in smaller portions if you thought the processor would be better...

[Katrina 4,522]

No hands are better - is too easy to overwork the pastry in most machines.

Then the lack of water in it might be the thing, try adding a tiny bit.

[kathie 1,006]

Ok, will try the water. I wrapped the dough in cling film and left it in the fridge for half an hour or so before rolling it out.

[HEM 11,163]

This reciope works EVERY time for me (alternative imperial/metric weights):

 

Rich Short Crust Pastry

6oz 170g Plain flour

Pinch Salt

3 ½ oz 100g Butter

1 Egg yolk

2 tablespoons Very cold water

 

Sift flour with the salt. Rub in fat until it looks like bread crumbs. Mix yolk with 2 tablespoons water and add to mixture. Mix to firm dough. Chill for 30 minutes.

 

I use a food mixer (Kenwood chef we got as wedding present). However when you add the yolk & water be VERY careful. Run mixer slowly until it all starts to stick together and the STOP and do rest by hand.

 

Amount of liquid is the key. Too dry & pastry crumbles, too wet & its like leather.

 

I use this pastry for mince pies (buy the filling), Exmoor tarts, treacle tarts...

[Katrina 4,522]

Nice article in the Guardian about mince pies. Glad to see she also uses Delia's recipe, it is really fabulous that one.

[Guest]

I actually rendered my own suet a while back. It looks not too nice at the beginning but it looks great afterwards.

[HEM 11,163]

Came back from UK Monday evening with 4 jars mincemeat in the luggage. None broke.