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Cookbook | Ingredients | Recipes | Meat recipes | Cuisine of the United Kingdom
Ingredients[edit | edit source]
- 8 oz plain flour
- 1 pinch salt
- 1 pinch mustard powder
- 4 oz grated suet
- 1.5 lb sausage meat
- 1 large onion
- Black pepper
Procedure[edit | edit source]
- Add one pinch of salt and one 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 min).
- Serve with a little gravy poured over the top.