*Check brand for any unsuitable low FODMAP ingredients, however there are a number of gluten free brands which are fine.
Serves - 4
Mix the beef with the tomato puree, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the vegetables, the garlic infused oil and herbs.
Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
Roll the gluten free pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
Sit the meat on top then cut gluten free pastry either side into strips from the meat outwards.
Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.