Ingredients
For the gluten-free pastry
- 180g buckwheat flour
- 60g tapioca starch or cornflour
- 1 tbsp psyllium husk
- ½ tsp fine salt
- 150g cold butter, cubed
- 1 egg
- 3 tbsp cold water
For the filling
- 300g chunky pork mince or sausage meat
- 1 small onion, finely chopped
- 1 tsp dried sage (or 1 tbsp fresh, finely chopped)
- 4 dried apple rings, finely chopped
- Salt and freshly ground black pepper
To finish
- 1 egg, beaten
- 1 tbsp honey
- 1 tbsp omega seed mix
To serve
- Mustard and/or apple sauce
Step 1
In a large bowl, mix the buckwheat flour, tapioca starch, psyllium husk and salt. Rub in the cold butter between your fingers until the mixture resembles coarse crumbs.
Step 2
Stir in the egg, then gradually add the cold water, mixing gently until a soft (but not sticky) dough forms. Shape into a disc, wrap and chill for 30 minutes.
Step 3
Preheat the oven to 190°C (170°C fan) and line a baking tray.
Step 4
In a bowl, combine the pork mince, onion, sage and chopped dried apple. Season well with salt and black pepper and mix until evenly combined.
Step 5
Roll the chilled dough between two sheets of baking paper into a rectangle about 45cm x 17cm, roughly 3–4mm thick. Remove the top sheet.
Step 6
Shape the pork mixture into a long log down the centre of the pastry. Using the baking paper to help, fold the pastry over the filling and press gently to seal. Turn seam-side down.
Step 7
Transfer to the prepared tray and shape into a circle, joining the ends to form a wreath. Cut slashes every 2–3cm around the ring, without cutting all the way through, then gently open each section so a little filling shows.
Step 8
Brush with the beaten egg and sprinkle with omega seed mix. Bake for 35 minutes, until golden.
Step 9
Drizzle with the honey and return to the oven for 5–10 minutes, until deeply golden and cooked through.
Step 10
Allow to cool slightly before serving with mustard, apple sauce, or both.
