Savory Suet Pastry

Ingredients

• 3 cups all-purpose flour
• 4 tablespoons chives, finely chopped
• 1 cup (8 ounces) beef suet, coarsely chopped (much preferred), or (ho-hum) unsalted margarine (2 sticks), placed in the freezer overnight, and cut into small chunks
• About 2/3 cup hot water (1/2 cup cold water if using margarine)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    826 calories; 54 grams fat; 29 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 10 grams protein; 38 milligrams cholesterol; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Pastry for 6 puddings, 18 to 20 ounces each

Preparation

1. In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
2. Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
3. Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.