We'd never even heard of this before chatting to a customer from Buckinghamshire, but now it's one of our favourite things! If you can get hold of the suet this is an excellent warming dish for the colder months and fill you up like nothing else, and besides who doesn't like bacon? If mustard isn't your thing then you can even replace it with some freshly cracked black peppercorns for that spicy kick.
You will need:
1 cup beef suet
2 cups self-raising flour, plus extra for dusting
½ tbsp black mustard seeds
1 tbsp rapeseed oil
1lb Parker's Wet Cured or Smoked Bacon (we prefer the smoked), chopped
1lb Russet potatoes, peeled and cut into 1cm cubes
2 onions, finely chopped
2 tsp English mustard, plus extra to serve
2 sprigs of sage, leaves picked and finely chopped
10g parsley, finely chopped
1 medium egg, beaten
Preheat the oven to 400°F. Mix together the suet, flour and some salt and pepper for seasoning. Slowly add about ½ cup cold water – add more, if needed – to bring it into a ball of dough (it’s softer than most pastry). Wrap in clingfilm, chill, and make the filling.
Heat a nonstick frying pan, fry the mustard seeds for 30 seconds until they pop. Tip into a large bowl. Heat the oil in the pan, add the bacon and fry until crispy, then set aside. Meanwhile, boil the potatoes for around 5 minutes until just tender, then drain and leave to steam dry. Remove the bacon from the pan with a slotted spoon and put in the bowl with the mustard seeds. Add the onions to the pan and cook until soft, about 5-10 minutes.
Mix the mustard and herbs into the onions and add to the bowl. Gently stir in the potatoes; season with black pepper. Set to one side and leave to cool.
Tip out the dough onto lightly floured baking paper, and roll out into a rectangle, about 15" x 8". Put the filling down the centre, leaving a 2cm border at each end. Brush the edges with beaten egg and bring the 2 long edges together in the middle, overlapping them. Seal the ends, and fold over.
Roll the badger onto a lined baking tray, with the seam on the bottom, and brush all over with more egg. Bake for 25-30 minutes until golden brown.
Slice and serve hot with lots of mustard.
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