Ingredients

2 x Quantity of Glutafin Shortcrust Pastry

For the filling:

1. 2tbsp olive oil
2. 10g butter
3. 1 finely chopped onion
4. 400g sausage meat or gluten free sausages
5. 400g turkey breasts
6. Grated zest of 1 lemon
7. 2 slices of gluten free bread made into breadcrumbs
8. 100g dried apricots
9. 80g cranberries (halved if large)
10. 1 tsp sage
11. Beaten egg for glazing

20cm deep loose bottomed cake tin
Holly or star cutters

Method

1. First make the pastry, you can then get on with the filling whilst the pastry is resting.
2. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausage meat, lemon zest, breadcrumbs, apricots, cranberries and sage into a bowl. Add the cooled onion and mix everything together with your hands. Season with salt and pepper.
3. Cut each turkey breast into 2cm wide strips lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry quickly until browned, about 6-8 mins.
4. Roll out two-thirds of the pastry to line a 20cm wide deep loose-based cake tin. Press in half the sausage mix and spread to level. Then add the turkey strips in one layer and cover with the rest of the sausage meat mixture. Press down lightly to make a flat surface then trim the pastry leaving 0.5cm around the top.
5. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
6. Set the tin on a baking tray and bake for 55 mins, then cool in the tin for 15 mins. Remove and leave to cool completely.   Once made the pie can be kept in the fridge for 2-3 days.  Bring to room temperature for 30 minutes before serving.  This can be frozen for 1 month wrapped well in cling film and foil.