Savory pie with cabbage and sausage, gluten free

Ingredients

• 350 g Chorizo, crumbled
• 1 head Cabbage, shredded finely
• 60 ml Water, ice-cold
• 2 tbsp Olive oil
• 300 g Gluten free flour mix
• 230 g Butter, unsalted
• 100 g Feta, crumbled
• 2 pcs Eggs, whisked
• 1 pcs Onion, peeled, sliced into silvers
• 3 tbsp Dill weed, fresh, chopped
• 3 tbsp Parsley, fresh, chopped
• 3/4 tsp Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Prepare the pie crust; place flour with butter, one egg, and 0.25tsp salt in food processor.
2. Pulse until you get a crumbly mixture.
3. Add cold water and until dough just comes together.
4. Transfer the dough onto slightly floured surface and knead until smooth.
5. Divide the dough in half, shape into discs, and refrigerate for 1 hour.
6. Remove sausages from casing then place the crumbled meat into a non-stick skillet.
7. Cook until browned and drain excess fat.
8. Cook cabbage in pot of boiling salted water for 1 minute.
9. Remove and place under cold water; set in a colander to drain.
10. Heat olive oil in another skillet; add onions and cook for 5 minutes.
11. Add garlic and cook for 30 seconds or until fragrant.
12. Add meat and drained cabbage.
13. Cook for 10 minutes, stirring often and remove from the heat.
14. Stir in feta, dill, and parsley.
15. Preheat oven to 180°C.
16. Remove the dough from fridge and roll them out to fit into 24-cm pan.
17. Line the layers into a baking tray and fill the dough with cabbage then gently fold the edges towards the centre, leaving the centre open.
18. Brush the edges with whisked egg and bake for 40-50 minutes.
19. Serve warm.