14 oz | 400g flour
10 ozs | 280g beef suet, shredded
1 egg yolk
¼ tsp salt

Remove all the skin and fibre from the suet and ensure that only fat remains. Lay on a board and press down with a rolling pin; if it is too dry, warm (but do not melt) over the stove.

Roll, push and press down the suet until quite fine and smooth like soft wax and uniform consistency. Shape it into a pat and leave in a warm place.

In the meantime prepare the dough. Sift the flour and salt in a bowl, make a hole in the centre, pat in the yolk and add enough water to make dough – pliable but not too sticky nor too hard. Knead this for about 5 minutes until quite smooth.

Dust the board with flour and roll out this paste to a rectangle 18″ | 45cm long and 9″ | 20cm wide. Slightly dust one corner of the board and press the pat of suet flat with an area about ½ of that of the paste. Lay the suet on one half of the dough, cover it with the other half and fold the two borders of the three open sides securely so as to keep the air in. Roll out carefully and evenly. (Do not push the rolling pin over the dough as this will spoil the layers).

Roll into an oblong shape, fold in three having the end always on the left side of the board; roll and fold six times altogether and the dough is ready for use.

The pastry is improved if kept in a cold pace and baked the next day.

After preparing pies, patties, etc, brush the top with yolk or milk to glaze. Cover with a damp cloth over so that the surface will not get too dry and leave in the refrigerator until ready to bake.