Jean’s spelt pas­try beef pie

NZ Lifestyle Block - - Farmhouse Kitchen -

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.

THE PAS­TRY

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.

THE PIE

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.

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