A hearty pasty with a twist
This spelt pasty brings together tender beef, diced turnip, and potato in a rich, peppery filling. Wrapped in golden wholegrain spelt pastry, it’s a handheld classic with a rustic edge.
The recipe uses basic ingredients and minimal tools. It’s easy to prep in advance, great for freezing, and ideal for lunchboxes, dinners, or picnics.
Why spelt pastry makes it better
Spelt flour adds a nutty taste and a wholesome texture that elevates the crust. It bakes up golden and crisp while staying tender. The filling is simple but satisfying, with hearty veg and slow-cooked flavour in every bite.
This pasty offers comfort, tradition, and convenience in one neat package.
Spelt Pasty with Beef and Turnip
Description
A golden pasty filled with beef, turnip, and potato, wrapped in a crisp spelt pastry. Hearty, rustic, and easy to batch cook or freeze.
Ingredients
For the pastry:
For the filling:
Instructions
-
Make the pastry: Mix flour and salt. Rub in butter until crumbly. Add egg and water. Mix to form dough. Wrap and chill for 30 minutes.
-
Prepare the filling: In a bowl, combine beef, turnip, potato, and onion. Season generously with salt and pepper. Sprinkle with flour and mix well.
-
Roll and shape: Preheat oven to 200°C (fan 180°C). Divide pastry into 4. Roll each piece into a 20cm circle.
-
Fill and seal: Place filling on one half of each circle. Dampen edges with water. Fold over and crimp to seal. Cut a small steam slit on top.
-
Bake: Transfer to a lined baking tray. Brush with beaten egg. Bake for 40–45 minutes until golden.
-
Cool and serve: Rest for 10 minutes before eating. Serve hot or cold.
Nutrition Facts
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14g70%
- Cholesterol 130mg44%
- Sodium 420mg18%
- Potassium 490mg15%
- Total Carbohydrate 39g13%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 22g44%
* 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
Keep filling raw before baking—this ensures even cooking inside the pastry.
Dice all veg and meat very small for best results.
