British & Irish Beef, pork & lamblunchdinner

Sausagemeat Pie

Name: Sausagemeat Pie
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: British & Irish
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

From Wikibooks CookbookNo reviews yet· 0 comments1 hMedium0 made it

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If you eat

serving

481kcal · 24% of your day

Protein: 16 g · 14% of 120 g
Carbs: 24 g · 11% of 220 g
Fat: 36 g · 55% of 65 g

1 g
Fibre: 2 g
Sugar: 650 mg
Sodium: 145 g
Serving size

Calculated from all 6 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 8 servings of about 146 g, the usual size for a dessert. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

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

Ingredients for 8 servings (1.2 kg) · the original recipe

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Method

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

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.