A twist on traditional meat pie
Spelt Pork and Apple Pie blends rich pork with fresh apples for a balanced savoury-sweet filling. The wholegrain spelt crust is crumbly, flavourful, and adds texture to each bite.
Easy to make and big on comfort
The pastry comes together in one bowl. The filling cooks quickly in a single pan. Bake it all until golden and serve warm. No special equipment or techniques—just satisfying, wholesome food.
Spelt Pies & Pastries
Description
his golden pie features tender pork, soft apples, and thyme in a rich gravy, wrapped in nutty spelt crust. Comforting and easy to prepare.
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pastry: In a bowl, mix flour and salt. Rub in butter until it resembles crumbs. Add egg and water. Form dough. Wrap and chill for 30 minutes.
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Cook the filling: Heat oil in a pan. Cook onion and garlic until soft. Add pork and brown all over. Add apple, thyme, flour. Stir.
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Add liquid: Pour in stock and vinegar. Simmer for 15–20 minutes until thickened. Season with salt and pepper. Let cool.
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Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the pastry to line a greased pie dish. Fill with pork mixture.
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Top and bake: Roll remaining pastry for the lid. Seal edges. Cut steam vents. Brush with egg. Bake for 40–45 minutes until golden.
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Rest and serve: Let pie sit for 10 minutes before slicing.
Nutrition Facts
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 13g65%
- Cholesterol 100mg34%
- Sodium 370mg16%
- Potassium 450mg13%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can prep the filling or pastry a day ahead. Leftovers store well for 2–3 days in the fridge. Reheat in the oven for 10 minutes at 180°C.
