Process the onion & garlic in your food processor, and transfer to a large mixing bowl.

Process your bread, and add to the onion.

Do the same with the sausages, add to the mix, together with the veggie mince.

Process your tofu until smooth, and also add to the mix.

Add in your herbs and all the remaining ingredients, and, with clean hands, mash the mix, before forming it into a large ball, and setting aside in a bowl.

You will need a clean wide-bottomed jam jar for the pastry.

Reserve a third of the pastry for the pie lid. Then roll out the remaining pastry on a floured surface into a circular shape, approx. 20cm diameter, and 3-4mm thick.

Turn the floured jar upside down, and place your pastry circle over the base of the jar, moulding it down around it, to form the base and sides of the pie case.

Place the pastry and jar in the fridge to set for 10 minutes or so.

Remove pastry from fridge, and gently prise the pastry off the jar.

Then roll your filling into a ball, and pack it loosely into the pie case, almost to the top.

Roll out the remainder of the pastry to make a circular disc for the pie lid.

Place the lid over the filling, and trim any excess pastry from the edges.

Using your fingers, press the edges together tightly to seal.

Make a steam hole in the top of the lid.

Wrap double-thickness grease-proof/parchment paper around the pie and secure it with string.

Brush a little vegan milk on the lid, and cook on a greased baking sheet in a preheated 400ºF (200ºC) oven for about 30 minutes, and for a further 30 minutes at 300ºF (150ºC).

Remove from oven, and allow to cool.

Make your ‘jelly’ by mixing 2 Tbsp cornstarch powder with 100ml vegetable stock, and gently bringing to the boil until it begins to thicken.

Pour it through the steam hole on top of the pie case, or remove the lid and pour around the edges of the filling.

Refrigerate overnight, before serving the following day.