Spiced beet & red spelt pie with horseradish pastry
Although the filling can be made ahead, the hot water crust pastry must be used as soon as made.
■ Serves 6-8 ■ Prep 25 mins plus chilling ■ Cook 1 hr 45 mins
1 onion, finely chopped
1 tbsp butter, plus extra for the tin
2 rosemary sprigs, leaves picked and chopped
175g pearled spelt
1 tbsp plain flour 700ml vegetable stock
3 tbsp redcurrant jelly
2 tbsp red wine vinegar
200g red cabbage, shredded
400g cooked beetroots, cut into
1-2cm cubes
1 red apple, cored and cut into chunks a little smaller than the beetroot
1 large egg, beaten
FOR THE PASTRY
150g cold butter, cubed
1 tbsp hot grated horseradish
300g plain flour
75g wholemeal or spelt flour
2 tsp English mustard powder
1 Fry the onion in a flameproof casserole dish with the butter for 8 mins until soft. Add the rosemary and spelt and cook for 2 mins more, then add the flour and stir until it stops looking dusty. Stir in the stock, then the redcurrant jelly and vinegar. Bring to a simmer and cook for 10 mins. Stir in the cabbage and simmer for 15 mins more, then add the beetroot and apple and continue simmering for another 10-15 mins, until the apple is softening, the spelt is tender and the sauce has thickened. Set aside and season.
2 To make the pastry, melt the butter with 100ml water and the horseradish in a small pan. Combine the flours, mustard powder and 1/2 tsp salt in a large bowl, then make a well in the centre. Pour in the melted butter mixture and mix with a wooden spoon. Knead for a 2-3 mins to a smooth dough. Butter a 23cm pie tin, then roll out two-thirds of the pastry to line the base and sides, leaving a small overhang. Roll the remaining pastry into a circle large enough to cover the top.
3 Spoon the filling into the pie case to form a dome, then carefully top with the pastry lid. Press the edges together to seal, then trim and crimp. Chill the pie for at least 30 mins.
4 Heat the oven to 200C/180C fan/gas 6 and eggwash the pie. Season the top, then poke a steam hole into the centre and bake for 40-45 mins, until the pastry is crisp and browned. PER SERVING 488 kcals, fat 20g, saturates 11g,
carbs 62g, sugars 13g, fibre 8g, protein 11g, salt 0.8g