Fry onion and bacon for a few minutes, until onion is softened.
Add diced mushrooms, cook for one minute Allow to cool and then add to squirrel meat, with seasoning. Mix all pastry dry ingredients in a bowl. Add the water gradually, and mix to a stiff dough. Make sure it’s not too wet. Roll out pastry into a rectangle. Spread the meat mixture. Roll into a ‘poly’. Squidge the ends to avoid leakage Wrap loosely in the paper, twist the ends into a ‘handle’. Place into a steamer, and steam for about an hour. Served with mashed potatoes, peas and gravy.