Suet pastry

• self-raising flour↗300g g

  plus extra for dusting

• English mustard powder↗2 tsp tsp
• shredded suet140g g
• butter↗

  for the bowl

Step-by-step instructions

1. 1

   To make the pastry, combine the flour, mustard powder, suet and ½ tsp salt. Mix in enough cold water to make a soft dough, about 150ml. Butter a bowl, then transfer the pastry to it. Cover and chill until needed. Will keep chilled for up to two days.