- 240 g white spelt flour
- 80 g coconut oil, well chilled and set hard
- 120 g ice cold water
- 1 1/2 tsp apple cider vinegar
- 80 g wakame gomasio or sesame seeds
- 1 tbsp small green lentils or black lentils, rinsed
- 60 g carrot, roughly chopped
- 60 g sweet potato, roughly chopped
- 30 g kale or cabbage leaves, roughly chopped
- 1/2 brown onion
- 1 garlic clove
- 1 tbsp coconut oil
- 1/3 tsp ground cumin seeds
- sea salt
- Freshly ground black pepper
- 1 tsp dulse flakes
- 120 g coconut milk
- 1 corn cob, kernels only
- 1 tsp tamari
- 1 egg, to glaze
Place white spelt flour into mixing bowl and mill 30 sec/speed 9, to form a finer flour.
Add coconut oil and mix 10 sec/speed 6, or until the mix resembles breadcrumbs.
Add 100g of the water, apple cider vinegar and gomasio or sesame seeds and mix 10 sec/speed 7, add additional water if necessary and mix 5 sec/speed 4 (see general tips). Set aside on ThermoMat, forming the mix into a ball, then wrap it up in the ThermoMat and allow to cool in the refrigerator whilst making filling.
Place lentils and 250g of water into clean, dry mixing bowl and cook 25 min/100°C/"Counter-clockwise operation" /speed 1, or until just soft. Drain and reserve lentils.
Place carrot and sweet potato into clean, dry mixing bowl and chop 6 sec/speed 4. Set aside.
Place kale or cabbage into mixing bowl and chop 2 sec/speed 7. Set aside.
Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add coconut oil and cumin and sauté 3 min/Varoma/speed 1.
Add salt, pepper, dulse flakes, reserved carrot and sweet potato mix and coconut milk and mix 10 sec/"Counter-clockwise operation" /speed 2, then cook 10 min/100°C/"Counter-clockwise operation" /speed 1, or until just cooked through.
Add corn and reserved kale or cabbage, lentils and tamari and cook 5 min/90°C/"Counter-clockwise operation" /speed 1. Set mix aside and allow to cool in the refrigerator before using.
Preheat oven to 180°C and line a baking tray with baking paper.
Cut the chilled pastry in half and place one half on a lightly floured ThermoMat. Roll the pastry out to a 22 x 22cm square and trim so the edges are neat, then cut this into four pieces about 11 x 11cm each. Repeat process with the other half of the pastry.
Place one good tablespoon of cold filling into the centre of each square and lift half of the pastry over the filling to create a rectangluar pocket pie (6 x 11cm). Repeat for all pies.
Place pies onto prepared baking tray and, using a fork, press the edges of the pies to seal.
Place egg into clean, dry mixing bowl and mix 10 sec/speed 4.
Brush egg wash over the top of pies. Place into oven and cook for 30 minutes, or until golden. Remove and allow to cool a little before serving.
Accessories you need
Some spelt flours will absorb more liquid than others. If you mix is too dry, add in the remaining water in Step 3.
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