Spelt Shortcrust Pastry
A natural twist on the traditional shortcrust pastry using spelt flour.
Ingredients
- 300 g Organic Spelt Flour yields 38 mini pies with star tops less with solid tops
- 150 g Fat 75g unsalted Organic Butter 75g Organic/Quality Lard
- Ice Water or from the tap in scotland
- Mincemeat or filling of choice.
Instructions
- Rub the fat into the flour using the tips of your fingers till it looks like bread crumbs.
- SLOWLY add in the water mixing with a knife till it starts to lump together large lumps.
- Turn out onto a lightly floured surface and bring it together to form a smooth dough .
- Chill for 30min.
- Roll out, cut and fill with what ever your desire.
- Cook at 180c until the pastry is evenly brown.
Notes
Before cooking brush some beaten egg on top of you pastry creations and keep and eye on them in the oven.
Mince pies normally take around 20 mins to cook at 180c.
Mince pies normally take around 20 mins to cook at 180c.