Wholemeal Spelt pastry

My rolling pin broke a few weeks ago....it was the low point of my week. It was seriously the best pin, not to heavy, smooth, streamline....now I'm stick with this dud, stolen from my four year olds play dough set (it had not been used for play dough). The handles are wonky, I keep knocking my knuckles on the bench...its a nightmare. So Im on the hunt for a new one, a french one this time, I love their oddly tampered ends and the level of control you get from them.

Anyway...on to pastry! I made this batch last night, I often make double batches, freeze half and store the rest in the fridge to use throughout the week, It makes for low fuss meal prep!

This batch is made with 100% organic wholemeal spelt flour, it has a lovely light crumb and soft texture, perfect for sweet pastry really. I filled them with stewed granny smith apples, I didn't quite have enough so I topped the last shell up with some frozen blueberries (it turned out to be a really good move). The recipe is below.

Sweet wholemeal spelt pastry.

  • 1 cup of organic wholemeal spelt flour
  • 75g butter
  • 1/4 cup of soft brown sugar
  • 1 egg yolk
  • 1Tbsp cold water
  1. Place the flour and sugar in the bowl of your food processor (if you don't have one, just sift them together into a large bowl).
  2. Cut the butter into small cubes, pulse your mixer until you have a sand like consistency (alternatively you could rub the butter into the flour with your finger tips).
  3. Add the egg and water, mix until the dough forms a ball in your mixer.
  4. Wrap the dough in some glad wrap and place in your refrigerator foe 30 minutes or until needed.

Pastry will last up to 10 days in your refrigerator if stored correctly, to freeze wrap tightly in glad wrap and then tin foil and place in an air tight bag.