|Self raising flour||8 Ounce (250 Gram)|
|Beef suet/Vegetarian suet||4 Ounce, shredded (125 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
Sift the flour with a generous pinch of salt into a bowl and stir in the suet.
Use a knife to form a dough while steadily pouring in the cold water.
Knead until smooth, taking care not to over-handle.
Roll out a suet crust slightly thicker than for other types of pastry (about 6 mm/ 1/4 inch).