Pies, Puddings and Pottages

Place a little oil in the frying pan and sauté the onion and bacon until the onion is translucent and the bacon starts to brown.

In a mixing bowl place, the flour, suet and a pinch of salt and mix.

Add the water and combine to a stiff paste.

Transfer to a floured work surface and knead for a minute or two until it becomes smooth and silky.

Roll out into a large rectangle, 3cm thick.

Cover the paste with the diced bacon, onions and grated potato.

Sprinkle over the sage and salt and pepper.

Moisten the edges and roll up the pastry like a Swiss roll and seal the ends.

Roll in a double thickness of baking paper, securing at both ends with string.

Roll a piece of kitchen foil around the ‘roll’ and secure firmly at both ends.

Place it in the top of a steamer and steam for 2 to 3 hours.

Keep checking the level of the water and top up from the kettle if necessary.

Take out of the steamer, unwrap and cut into thick slices.

Serve warm.