GF: DF: SF: V

2 cups roast sweet potato

6 squash roasted

1 cooked chicken breast shredded

1 cooked chicken thigh sliced (you can use all breast or all thigh)

1 roasted spanish onion

1/2 head broccoli, steamed

1/2 red capsicum sliced

1 cup roast pumpkin

Pastry:

2 1/2 cups spelt flour

1/3 cup ghee, melted

1/3 cup olive oil

1 teaspoon sea salt

1/2 cup water

1 egg, whisked

1/4 cup sesame/linseeds, to sprinkle over the top

Preheat oven to 180C.

To make the pastry, place spelt flour in a large bowl, then add ghee, oil, salt, water and bring together to form a dough. Transfer to a bench top and knead 5 minutes with your hands, so the dough is a lovely elastic and not too dry. It shouldn’t be dry given the ghee and oil. Roll pastry out between two sheets of baking paper with a rolling pin (or just a glass if no rolling pin on hand), press into pie dish (approx 30x20cm or 24cm round diameter) then pop in fridge. In a large bowl mash the sweet potato, then toss with all other ingredients, seasoning well with salt and black pepper. Pour mix into pie pastry and place in oven to cook for 40-50 minutes or until pastry is lovely and golden. Serve immediately. Can be stored frozen up to 2 weeks.