Comfort food, Dinner time, Pies, stew, Winter warmers

Suet crust pie

You may remember the oxtail stew I made, well this recipe is great for the leftovers, I froze the remaining stew, and today I am making it into a pie with arguably the best and most forgiving pastry. You don’t have to be very delicate with it and you don’t have to roll it out really thin. Try it and you’ll love it!

Ingredients

300g left over stew – it can be whatever you’ve got

30g suet

60g self raising flour

1/2 tsp salt

Approx 30-40ml water

1 egg beaten

Method

Pop your stew into a pie dish

Mix up the flour, salt and suet

Add enough water to make a smooth, soft but not sticky dough and mix with your hands – don’t mix too much just to bring the ingredients together.

Wrap and pop into the fridge to rest for 30 mins

On a lightly floured surface, roll out to approx 1-2 cm thick

Brush the rim of the pie dish with egg

Place pastry onto your filling and crimp the edges by pinching the outside edge and pressing into the pinch with your finger

Make a small incision into the top to let the steam out

Brush with egg and bake in a preheated oven 170 fan for 30 mins

Enjoy with gravy mash and greens – delicious!

Serves 2

Cals – 472, fat – 24.4, carbs – 56.2, protein – 25.2,

1 thought on “Suet crust pie”

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