Chopped bacon and onions in a folded suet pastry pasty, steamed.

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8 oz plain flour
1 tsp Baking powder
4 oz shredded suet
water to mix
8 rashers bacon, chopped
1 onion, chopped
1 tsp chopped sage

Sift the flour, baking powder and salt into a bowl, add the suet and enough water to bind into a soft dough. Roll out the dough into an oblong. Cover with the onions and bacon, leaving a margin clear around the edge, sprinkle with the sage, salt and pepper. Dampen the edges and roll up. Tie in a cloth and boil for 2 hours, or steam wrapped in greaseproof paper for 3 hours.