Title: Suet Pastry
Categories: Pies
Yield: 1 Batch

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)

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 TortiŠre recipes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini