How to Make Spring pie

Ingredients

• 10 oz (280 g) gluten-free plain flour mix, plus extra for dusting
• ½ tsp xanthan gum
• ½ tsp salt
• 6 oz (180 g) unsalted butter, cubed
• 2 fl oz (60 ml) iced water, plus extra as needed

• 1 red pepper, cored, diced
• 1 yellow pepper, cored, diced
• 4 spring onions, chopped
• 2 celery stalks, diced
• 11 oz (300 g) pork mince
• 11 oz (300 g) beef mince, at least 20% fat
• 1 large free-range egg, beaten
• a small bunch of chervil, torn, plus extra to garnish
• salt and freshly ground black pepper

• 1 large free-range egg yolk beaten with 1 tbsp water

1. For the pastry, combine the flour mix, xanthan gum and salt in a large mixing bowl. Add the butter in cubes and loosely rub into the flour until the mixture resembles rough breadcrumbs.
2. Make a well in the centre and add the water, mixing until a rough dough forms as a ball; add more water as needed to bring it together.
3. Turn out onto a floured surface, knead briefly and gently, then shape into a disc. Wrap in clingfilm and chill for 30 minutes.
4. After chilling, turn out onto a floured surface and roll out into a large rectangle, approximately 50x20 cm (20x8 in) in dimension. Fold the top third of the dough over the centre, then bring the bottom third over the folded top side.
5. Turn the dough 90 degrees to the right and roll out as before to the same dimensions. Fold the top and bottom sides inwards as in Step 4, before wrapping in clingfilm and chilling until needed.
6. Scrunch together all the filling ingredients in a large mixing bowl. Season to taste with salt and pepper.
7. Preheat the oven to 190°C/Gas Mark 5. Line the base and sides of a 900 g (2 lb) terrine mould or loaf tin with a sheet of greaseproof paper.
8. Roll out the pastry on a lightly floured surface into a rectangle 7.5mm (1/3 in) thick. Lift it into the lined mould, letting it drape over the sides and ends.
9. Pack the filling into the lined pastry. Bring the overhanging pastry over the filling to enclose it, sealing it well on top. Cut away any excess.
10. In addition, brush the top of the pastry with the egg yolk wash. Bake for about 1 hour, until the pastry is golden-brown and puffed and the centre of the filling registers at least 71°C/160ºF on a thermometer.
11. Remove to a wire rack to cool. Slice and serve with a garnish of chervil.