Sausagemeat Pie
A sausagemeat pie with a suet crust is a plain, hearty British bake that needs very little shopping. The pastry is mixed with mustard powder, which gives it a faint sharpness against the rich pork filling. Finely diced onion, thyme and a generous amount of black pepper season the meat, and pressing it firmly into the dish keeps every slice solid. A spoonful of gravy over the top finishes it.
Instructions
Stir a pinch of salt and a pinch of mustard powder into the flour. Add the grated suet and mix in just enough water to bring everything together into a firm, doughy pastry.
Divide the pastry into two pieces, making one slightly larger than the other. Roll out the larger piece and use it to line a small buttered pie dish.
Dice the onion finely and mix it with the sausagemeat, a pinch of thyme and plenty of black pepper. Press the mixture firmly into the lined dish so there are no gaps or air pockets.
Dampen the pastry edge where it overhangs the rim of the dish. Roll out the remaining pastry, lay it over the filling, then lightly crimp the edge with your thumb and trim off the excess.
Cut a small hole in the centre of the lid so steam can escape. Bake at 180°C for 30 to 40 minutes, until the top is golden brown.
Serve the pie with a little gravy poured over the top.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
