Ingredients
- plain flour8 oz
- salt1 pinch
- mustard powder1 pinch
- suet, grated4 oz
- water
- sausage meat1.5 lb
- onion, large1
- thyme
- black pepper
- butter
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Add 1 pinch of salt and 1 pinch of mustard powder to the flour.
Mix together the suet and flour with enough water to make a doughy consistency.
Cut the pastry into two portions one slightly larger than the other.
Roll out the larger portion and use it to line a small buttered pie dish.
Finely dice the onion.
Mix together the sausagemeat, diced onion, a pinch of thyme, and plenty of black pepper.
Mash the mixture into the pie dish making sure there are no voids.
Wet the edge of the pastry where it covers the lip of the pie dish.
Roll out the remaining pastry and cover the pie.
Lightly crimp the edge with your thumb and trim.
Cut a hole in the top centre of the pie to allow steam to escape.
Bake in the oven at 180°C until golden brown on top (30–40 minutes).
Serve with a little gravy poured over the top.
