Heat butter in a frying pan , fry the onion until cooked but not coloured

If using raw bacon sauté that off in the onions

Mix the bacon and onions well and stir through the sage and a little pepper

To make the pastry ; put the flour , suet and a pinch of salt into a bowl and pour the in enough cold water to bind

Tip pastry onto a floured surface and roll into a rectangle

Tip the bacon mix evenly over the pastry

Now start rolling the smallest edge up like a Swiss roll. Seal the edge with a little water

Wrap the pastry in a sheet of grease proof that has a fold in it to allow expansion. Now wrap in a pleated piece of foil and tie the ends like a Christmas cracker

Set over a steamer and cook for 2.5 hours

Or oven bake for 30-45 minutes

Or pressure cook for 30 minutes

Slice and serve , goes well with a parsley sauce

Can be frozen before or after cooking