Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz plain flour
- 1 pinch salt
- 1 pinch mustard powder
- 4 oz grated suet
- Water
- 1.5 lb sausage meat
- 1 large onion
- Thyme
- Black pepper
- Butter
Directions
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.