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1kg belly pork rashers 400 ml can baked beans 1 medium onion, finely chopped salt and pepper 180g self raising flour 90g shredded suet ½ level tsp salt water to mix 2 tsp salt dissolved in a little hot water |
Dairy-free Egg-free Nut-free Sugar-free |
Cut pork rashers into 3" lengths and roast for 20 minutes at 180 º C (375 º F, gas mark 5).
Leaving the oven on, transfer pork to a large pie dish with the beans, onions, salt and pepper. Put a pie funnel in the middle (if you have one).
Sieve flour and salt and mix with the suet. Make a softish dough with water.
Roll out to fit the top of the pie dish. Cover pie, making a hole in the centre for the pie funnel, if used. Use the trimmings to make leaves or other decorations for the top.
Glaze with salt water. If eggs are tolerated, beaten egg can be used instead.
Bake for about 40 minutes until browned.
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