Recipe taken from the new SPELT COOKBOOK by Roger SaulSpelt: Meals, Cakes, Cookies & Breads from the Good Grain
Order your SPELT cookbook by Roger Saul >
PREPARATION TIME: 20 minutes, plus 1 hour chilling
COOKING TIME: 15 minutes
- 220g/7¾oz/1¾ cups white spelt flour
- 115g/4oz cold unsalted butter, plus extra for greasing
- 1 tbsp golden caster sugar
- 1 egg, beaten
- 450g/1lb mince pie filling
- icing sugar for dusting 2 tsp sea salt
Method:Put the flour in a large bowl, then rub in the cold butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then the egg, then gradually add enough ice-cold water, a drop at a time, to bind everything to a smooth dough. Cover with cling film and chill for about 1 hour to relax the dough.
Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 12-holecupcake tin. Turn the dough out onto a lightly floured work surface and roll out to 5mm/¼in thick. Cut out shapes with an 8cm/3¼in cutter and use to line the holes of the pan. Spoon in the mince pie filling. Cut little strips of leftover dough and criss-cross them on top of the mince filling, moistening the edges to stick them to the pastry bases.
Bake the pies for 10-15 minutes until the pastry is sandy to the touch and golden in colour. Transfer to a wire rack to cool, then dust with icing sugar to serve.
Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London.
Commissioned photography by Lara Holmes & Neil White
Don't forget to buy your Sharpham Park ingredients :
Buy Now >
Buy Now >
< Back to all Recipes