Jean’s spelt pastry beef pie
A SPELT FLOUR PASTRY was the perfect one to try in my deep pie dish, but you can use half white or wholemeal flour and half spelt or all spelt.
1½ cups white flour 1½ cups spelt flour 200g butter ¾ cup cold water
In a large bowl mix the white flour and spelt flour together. Grate frozen butter into the flour and stir in with a knife. Make a well in the centre of the mix, add half the cold water and mix in using the knife, then add the remainder of the water a little at a time. Use as little water as possible and handle the mix as little as possible. Once you have made a solid lump of pastry, wrap it in plastic wrap and refrigerate for an hour or longer. You could make this pastry the day before you need it and leave it in the fridge.
This is an old recipe which uses minced beef as a filling and it’s one my grandchildren love. It is quite solid when cooked, much like meat loaf, so it’s ideal for a high pie.
800g beef mince 1 grated onion 1 grated carrot 2 large slices white bread ¼ cup milk ½ tsp salt ½ tsp pepper 1 tbsp tomato sauce 1 tbsp Worcester sauce 1 hard boiled egg (optional)
Soak the bread in the milk until mushy, then mix all the ingredients together well. Take your cold pastry and cut enough to roll out for the bottom and side of your tin. Place the rolled pastry into the tin and roll out another smaller piece of pastry for the top. Pack the filling into your pastry-lined pie tin – you can put a whole, hard-boiled egg in the middle of the mince if you wish which looks great when it is cut open. Place the pastry on top, crimp the edges, and bake at 180°C for 1 hour until golden brown. Leave to go really cold before removing from the tin.