THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
March 3, 2018
These cutie pies are just delicious and great for pudding or even popping into lunch boxes as a treat.
Spelt flour is higher in protein and lower in gluten making it a nice replacement for wheat flour.
Ingredients (makes 10 pies)
500 g spelt flour
350 g butter chilled, cut in cubes
3 free-range eggs, chilled
5 large apricots/plums/peaches. halved
3/4 cup sultanas or raisins
1 egg beaten for egg wash
Preheat the oven to 180ºC.
Add the flour and butter to a food processor. Pulse until a fine breadcrumb consistency.
Add the eggs and pulse until the pastry begins to come together.
Turn the dough out and knead gently until smooth.
Wrap in clingfilm and chill for 15-20mins.
On a floured surface, roll out the dough to about 5mm thick.
Using a cup or 10 cm round cookie cutter, cut out rounds of pastry.
Transfer 10 rounds to a lined baking tray.
In the centre place a small handful of sultanas and top with 1 half of the stone fruit (round side up).
Brush around the edges with egg and place another round of pastry on the top.
Using a fork or your hands seal the edge. Cut a vent in the top using a knife.
Brush each pie with egg wash and sprinkle with cinnamon.
Place into the oven to bake for 20-30 mins until the pastry is golden.
Serve with coconut yogurt, cream or by themselves.
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