Instructions

1. 1
   Add 1 pinch of salt and 1 pinch of mustard powder to the flour.
2. 2
   Mix together the suet and flour with enough water to make a doughy consistency.
3. 3
   Cut the pastry into two portions one slightly larger than the other.
4. 4
   Roll out the larger portion and use it to line a small buttered pie dish.
5. 5
   Finely dice the onion.
6. 6
   Mix together the sausagemeat, diced onion, a pinch of thyme, and plenty of black pepper.
7. 7
   Mash the mixture into the pie dish making sure there are no voids.
8. 8
   Wet the edge of the pastry where it covers the lip of the pie dish.
9. 9
   Roll out the remaining pastry and cover the pie.
10. 10
    Lightly crimp the edge with your thumb and trim.
11. 11
    Cut a hole in the top centre of the pie to allow steam to escape.
12. 12
    Bake in the oven at 180°C until golden brown on top (30–40 minutes).
13. 13
    Serve with a little gravy poured over the top.