Savory Suet Pastry

• 3 cups all-purpose flour
• 4 tablespoons chives, finely chopped
• 1 cup (8 ounces) beef suet, coarsely chopped (much preferred), or (ho-hum) unsalted margarine (2 sticks), placed in the freezer overnight, and cut into small chunks
• About 2/3 cup hot water (1/2 cup cold water if using margarine)

1. In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times.
2. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
3. Knead the dough on a floured board till soft.
4. Make a thick disk about 6 inches in diameter.
5. Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.

allpurpose, chives, beef suet, water

Taken from cooking.nytimes.com/recipes/11971 (may not work)