Suet pastry
Suet pastry is a soft British dough made from flour, shredded beef or vegetarian suet, and cold water, giving a tender, slightly spongy crust that suits steamed and baked savoury puddings and pies.
The standard ratio is suet at roughly half the weight of the flour, with self-raising flour or plain flour plus a raising agent so the crust puffs slightly as it cooks. Because suet comes ready shredded, there is no rubbing in: stir the dry ingredients together, add water, and bring the dough together with minimal handling.
Suet has a high melting point, so it stays in discrete pieces until well into cooking and leaves small pockets in the crumb. Steamed, it gives the classic soft crust of a steak pudding; baked at around 200C (400F), it turns golden with a light, open texture.