Spelt Pastry!

Finally a recipe on the Spelt Baker's Blog! I am sure that you are all expecting me to post a recipe once in a while and here is the first one. Why Pastry? because someone wrote on The Spelt Bakery Facebook Page that they wanted savoury pies and we do not have the proper license to make and sell them. So here is the recipe so that you can make it at home and fill it with whatever you want.

Spelt Pastry from Basic Spelt Cookbook by Janet Féirín

1 lb. (454 grams) of Shortening (I use Earth Balance Shortening that I buy at Donald's Market in Vancouver)
4 cups of white spelt flour (I use Organic Meadow, but have also used la Milanaise and Saugeen flours, make sure it's white!)
1 tablespoon of organic cane sugar
1 teaspoon of salt
1 egg
1 tablespoon of vinegar (if you can't have vinegar, replace it with lemon juice)
water

Blend flour sugar and salt in a large mixing bowl.
Use a knife, fork or pastry cutter to cut up the shortening into the flour mixture.
When the flour mixture looks like crumbs, make a well in the middle.
Beat the egg in a measuring cup with a 1 cup mark.
Add the vinegar or lemon juice and enough warm water to equal 1 cup of liquid.
Pour into well in flour mixture.
With your hands, squeeze liquid into mixture until a nice firm dough has formed. Be careful not to knead as this will make the pastry heavy.
Cover and refrigerate for at least 1 hour.
Use for quiche, savoury pies, sausage rolls, etc.

I used to make a smoked salmon asparagus quiche with coconut milk for those who could not have cow's milk. There are also several options for vegetarian pot pies and meat pies.

I would love to hear your ideas for savoury pies! My favourite is chicken pot pie and I have always said that the reason mine is so good is because I start with a chicken.