INGREDIENTS

1 cup diced sausages
1 cup diced bacon
1 cup diced carrots
1 cup boiled fresh garden peas
1 cup diced tomato, onion, capsicum
1.5 cups milk
1 egg
2 tsp grainy mustard
1 bunch chopped parsley
2 cups gluten free flour
1 cup diced butter
A pinch salt

PREPARATIONS

Sift 1 cup flour into a large bowl, add 1/2 cup diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add 2 – 3 tbsp milk and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling. Grill or fry the sausages and bacon until cooked and light brown. Drain oil and allow to cool. Fry the carrots, peas, tomato, onion, and capsicum in the butter for 5 – 10 minutes. Sprinkle the remaining flour and cook. Remove from heat and stir in the milk. Stir in the mustard and parsley. Allow to cool. Preheat the oven to 200 degrees celsius and prepare the baking dish by greasing with butter and flour. Roll out the pastry to a medium thickness and carefully lay in the dish. Cut out any hanging pastry. Spread the sausage and bacon over the pastry and pour in the leek sauce evenly. Brush the rim of the dish with milk or eggs and lay the remaining pastry strip on top, crimp edges and make an incision at the top. Brush milk or eggs over the top before placing into the oven. Bake for 20 – 30 minutes. Allow to cool before storage or serve them warm.