Easy Peasy Foodie · by Eb Gargano
How To Make Suet Crust Pastry (Using Atora)
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 11%
CARBS 31G37% OF CAL
1G FIBER0G ADDED0G INTRINSIC30G OTHER0G TOTAL SUGAR
FAT 21G55% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional pastry dough made with suet, flour, and water for use in British pies. Rich and sturdy pastry base. Used as a wrapper for savory fillings like steak and kidney pie.
componentbritish🥧 baking dish🔥 ovendairy free
View the full recipe on Easy Peasy Foodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 250 g self-raising flour ((US - self-rising flour))
- 125 g shredded suet ((I use Atora Beef or Atora Vegetable Suet))
- ¼ teaspoon salt ((or to taste))
- Cold water
- 1 egg (beaten)
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 11%
CARBS 31G37% OF CAL
1G FIBER0G ADDED0G INTRINSIC30G OTHER0G TOTAL SUGAR
FAT 21G55% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 608mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.