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



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. 
Hardback £16.99
Commissioned photography by Lara Holmes & Neil White

Don't forget to get your spelt ingredients:

14th March 2019

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