Sharpham Park organic spelt stoneground flour
100% Stone Ground British Spelt Flour
Preparation & Storage
- For the Perfect Veggie Pasty You will need For the pastry: 350g Sharpham Park white four Pinch salt 175g Margarine Cold water to mix For the filling: 1 Tablespoon oil 3 Tablespoons sunflower seeds 1 Clove garlic, crushed 1 Teaspoon mixed herbs, thyme, rosemary 1 Tablespoon chopped parsley 225g Leeks, washed & sliced 1 Large carrot, chopped 100g Mushrooms, sliced To glaze: Beaten egg or milk Sift the flour into a bowl with the salt. Add the margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix to a firm dough using a little water. Divide into four. Heat the oil in a pan, add the sunflower seeds and cook for a couple of minutes. Add the garlic, herbs and remaining ingredients. Cook for 5 - 10 mins, then cool. Roll out each piece of pastry to a circle approximately 20 cm/8 inches in diameter. Divide the filling among the circles, dampen the edges, seal to enclose the filling and crimp the edges. Brush with beaten egg or milk and bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 35-40 minutes. Allow to cool slightly on a wire rack and serve while hot. Serves 4. Tips: Spelt has a unique gluten structure so we suggest that, to get the best from your baking, you keep the mixing of your doughs to a minimum.