No butter! Suet pastry.

After I’d put my pie filling in the slow cooker disaster struck when I realised I’d run out of butter to make the pastry. So I made a suet pastry. 250g plain flour, 125g suet, salt, pepper and pinch of mustard powder and enough water to bring it together then cling filmed and chilled. Filling is just stewing beef, couple of garlic cloves, red onion roughly quartered, couple of glasses of red wine, about 500 ml beef stock and fresh thyme then in the slow cooker for 6 hours. Then I fished out the meat, put it in a pie tin. Made a rue and added the juices to make a gravy and put enough back in the tin to cover the meat, rolled the pastry, put it on top and egg washed. Baked for 30 min. Ta da!