Vegetable Pasties With Spelt & Ghee Crust Recipe

Vegetable Pasties with Spelt & Ghee Crust Recipe

A beautiful and nourishing take on a traditional pastry filled with vegetables and herbs. The ghee really makes this pastry so delicious but if it’s not on hand, simply swap for an equal quantity of butter. I wrap these individually in the freezer so they’re ready to enjoy on the days or nights when I feel like convenient, easy eating.

Makes: 8

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Vegetable Pasties with Spelt & Ghee Crust Recipe

By: Jacqueline Alwill

These pasties are a beautiful and nourishing take on a traditional pastry filled with vegetables and herbs. Eat fresh out of the oven or freeze for later!


Servings

Prep time

Cook time

Recipe


Ingredients

  • Pastry
  • 2½ cups spelt flour
  • ⅓ cup ghee, melted
  • ⅓ cup extra-virgin olive oil
  • 1 tsp sea salt
  • ½ cup water
  • 1 egg, whisked, to brush the top of the pastry
  • Sesame seeds, for topping (optional)
  • Filling
  • 1 medium sweet potato, peeled & cut into 2cm cubes
  • 1 small red onion, peeled & cut into small chunks
  • 1 small red capsicum, seeded & diced small
  • 120g frozen peas
  • 2 tbsp finely chopped basil
  • 2 tbsp finely chopped parsley
  • 1 egg, whisked

Method


  • Preheat oven to 200°C and line a baking tray with greaseproof paper.
  • To make the pastry, place spelt flour in a large bowl, then add ghee, olive oil, salt, water and bring together to form a dough. Transfer to a floured benchtop and knead 5 mins with your hands, so the dough is a lovely elastic and not too dry. It shouldn’t be dry given the ghee and oil.
  • Divide into 8 pieces, roll into balls and set aside.
  • To make the filling, steam sweet potato pieces with red onion until soft. Transfer to a bowl, add red capsicum, peas, herbs and egg. Mix well.
  • Take one of the balls of pastry and roll out until approximately 15cm in diameter, place ⅛ of the filling on the dough, slightly to one side (so you can fold over the other half of the dough like an envelope) and spread it just a touch. Fold over the other side of the dough and press the edges together firmly.
  • Brush the top and edges with egg, sprinkle with seeds and place in oven to cook for 20 mins.
  • Cool slightly on tray for about 5 mins, then serve.


  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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