Originally Posted by Moikel
We Aussies do love a pie. From the big company product eaten at the football to all the gourmet ones.
Yours looks great.
Real old school pastry here was often lard based in that British farmhouse style. That real snow white fat from around the kidneys of lambs ,suet to us , sold by the pound.
Just a memory know ,its all packaged in the deep freezer section of the store.
Thank you Moikel.
When I was cooking chili serious, always had to have suet to off set the brisket meat.
Near impossible now a days to get suet, hell I have had to explain to a butcher what it was, when I told him he offer me fat cap and said it was the same. LOL 'Bout the only place I guess you can get it is the slaughter house.
I use lard and butter these days in a pie crust, lard for tenderness butter for flavor.