By Lyn Funnell
This is another old Sussex recipe.
It’s different to usual suet recipes as it’s baked in the oven, not steamed.
INGREDIENTS
8ozs self-raising flour
A pinch of salt
4ozs shredded suet
7-8 tablespoons cold water
12ozs bacon rashers, cut small
1 onion, chopped
Fresh or dried sage, chopped
Black pepper
Beaten egg, or milk, to glaze
Sift flour & salt into a bowl. Add suet & mix with water to a soft but not sticky dough.
Add a drop more water if you need to.
Knead to a ball, then using a floured board, roll it out thinly.
Cover generously with bacon & onion, & mix in the sage & pepper.
Roll up into a long roll, sealing the edge & the sides with milk.
Glaze with the egg or milk (optional.)
Bake near the top of an oven, gas 6, 4ooF, 200C for 30-40 minutes, until crusty & golden.
I didn’t have any sage so I used thyme.
I laid the pastry on top of oiled tinfoil & I used the foil to help with the rolling up.
I baked it at a cooler temperature, for a longer time, 1 hour, peeling back the foil for the last 20 minutes, to keep the pastry moister & not too crusty.
Serve with mashed potatoes & veg of your choice.
Serve with a white parsley sauce or gravy.