Break from tradition and try baking your mince pies with spelt flour instead. Compared to conventional wheat flour, spelt flour is versatile, light and easy to digest – making it a helpful aid for the hectic party season! This recipe uses Sharpham Park Spelt Flour – its sweet and nutty flavour adds great depth to the mince pie, making a deliciously trendy treat.
220g white spelt flour
115g unsalted butter
1tbsp golden caster sugar
1 egg, beaten
Ice cold water
450g mince pie filling
Icing sugar for dusting
1 Put the flour in a large bowl, then rub in the cold butter, using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then the egg, then gradually add enough cold water, a drop at a time, to bind everything to a smooth dough.
2 Cover with cling film and chill for about 1 hour to relax the dough.
3 Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 12-hole cupcake tin.
4 Turn the dough out onto lightly floured surface and roll out to 5mm. Cut out shapes with an 8cm cutter and use to line the tins. Spoon in your chosen filling. Cut little strips of leftover dough and criss-cross them on top of the mince filling, moistening the edges to stick them to the pastry bases.
5 Bake the pies for 10-15 minutes until the pastry is sandy to the touch and golden in colour. Transfer to a wire rack to cool, then dust with icing sugar to serve.
Recipe courtesy of Sharpham Park. Find out more here.