Hot suet pastry

by Emily Lampson

The traditional basis for pies and wellingtons


250g plain flour
A pinch of salt
90g pork dripping
100ml water


Place the plain flour and salt in a bowl. Whisk to break up any lumps and spread the salt.

Mix the dripping and water, bring to the boil in a saucepan.

Make a well in the centre of the flour and mix in the hot dripping and water. Use a spatula as it is hot! When fully combined, continue to work for 2 mins.

Wrap in cling film and leave in the fridge for at least 30 mins.

Recipe: Emily Watkins
Images: John Holdship