Suet pastry is most often used for steamed puddings. The raising agent in the flour helps to give the pastry a lighter texture. Unlike most other pastries, suet pastry should not be rested before use because the raising agent starts working as soon as the liquid is added.
An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). It also helps to prevent the pastry from warming up during the shaping and lining process, which makes it difficult to handle and can result in greasy pastry.