For a pie dish approximately 20 x 30cm or 8 individual pies
200ml oats, not instant
200ml cake flour
10ml baking powder
1ml black pepper
Optional: 5ml chopped fresh herbs e.g. rosemary for lamb pie; thyme for beef; tarragon for chicken
2 Eggs, lightly beaten
50ml canola oil
Mix the dry ingredients in a mixing bowl.
In a separate jug lightly mix the milk, eggs and oil.
Pour the liquid in a well in the dry ingredients and very gently mix just until it is well blended.
Spoon the mixture over a pie mix. It may not cover completely but it spreads and it must be rustic.
Bake at 180°C for 30 -35 minutes.