A classic pastry used for making pies. Self raising flour, suet and water, carefully worked together to make a soft pie casing and lid.
Mix the flour, suet and salt in a large bowl. Add the cold water and work by hand until the pastry dough comes together. Do not overwork. If it becomes sticky you have overworked it.
If the pastry seems dry, add a splash more water to bring it together. Wrap in cling film and chill for 30 minutes.
Use this pastry to top a pie filling. Brush with a little beaten egg before cooking and then cook at 200'C for 30 minutes or until golden brown and crispy on top.
«The self raising flour in this recipe helps to lighten the pastry. Try to use the pastry the same day so as the raising agent in the pastry is still active and will cause the pastry to puff slightly.»