Sausage, Tomato and Olive Picnic Pie

Ready in 1 hour Serves 6-8

¼ cup olive oil

4 large red onions, very thinly sliced 2 cloves garlic, finely chopped

2 tsp thyme leaves, plus a few sprigs for garnish

½-1 tsp finely chopped red chilli, to taste Salt and ground black pepper, to taste 3 pork and fennel sausages

12-14 cherry tomatoes

12-16 black olives, pitted and halved

OLIVE OIL PASTRY

2 cups flour

1 Tbsp dried karengo (optional, add to flour)

1 tsp baking powder

1 tsp salt

2 Tbsp flaxseed oil and 2 Tbsp olive oil, or 1/3 cup olive oil

2/3 cup lukewarm water

To make pastry, combine flour and karengo, if using, baking powder and salt in a bowl. Mix oil and water together and tip into flour. Mix with a knife until dough comes together; it should be soft and supple. Cover and rest for at least 30 minutes or overnight in the fridge. Heat oil in a frying pan and add onions, garlic, thyme and chilli. Season with salt and pepper and cook over a low heat until all liquid has evaporated (about 20 minutes). Remove from heat and set aside to cool (it will keep in the fridge for at least a week).

Preheat oven to 220C fanbake. Cut baking paper to the same size as a baking tray measuring about 33cm x 38cm. Place tray in the oven to preheat (this will ensure a crisp base). Place baking paper on a clean bench and roll out pastry on top until it is the same size as the baking paper. Fold in edges of dough by 1cm to form a raised border. Spread cooled onion mixture over pastry. Remove skins from raw sausages and discard. Tear sausages into small nuggets and arrange over tart. Halve cherry tomatoes then squeeze out and discard most of the pips and juice (this stops the pastry going soggy). Arrange over tart along with olives. Slip baking paper and picnic pie on to the preheated baking tray and bake until crisp and golden (about 30 minutes). Serve warm or cold, garnished with sprigs of thyme.