Spiced Beetroot and Spelt Pie with Horseradish Pastry

Name: Spiced Beetroot and Spelt Pie with Horseradish Pastry
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 8
Ingredients: 175 g pearled spelt; 400 g cooked beetroot, cut into 1-2 cm cubes; 200 g red cabbage, shredded; 1 red apple, cored and chopped; 1 large onion, finely chopped; 2 sprigs rosemary leaves, chopped; 315 g plain flour; 75 g wholemeal or spelt flour; 165 g butter, plus extra for greasing; 700 ml vegetable stock; 3 tbsp redcurrant jelly; 2 tbsp red wine vinegar; 1 tbsp hot grated horseradish; 2 tsp English mustard powder; 1 large egg, beaten; 100 ml water; 1/2 tsp salt; 1/4 tsp black pepper

This savory beetroot and spelt pie is rich, earthy, and gently sweet, with red cabbage, apple, rosemary, and redcurrant jelly in a glossy vegetable filling. A mustard and horseradish hot-water pastry gives the pie a crisp, golden crust with a subtle peppery bite.

Servings8 Portions

Prep Time25 Mins

Cook Time105 Mins

Difficulty

Intermediate

Ingredients

pearled spelt
175 g
cooked beetroot, cut into 1-2 cm cubes
400 g
red cabbage, shredded
200 g
red apple, cored and chopped
1
large onion, finely chopped
1
rosemary leaves, chopped
2 sprigs
plain flour
315 g
wholemeal or spelt flour
75 g
butter, plus extra for greasing
165 g
vegetable stock
700 ml
redcurrant jelly
3 tbsp
red wine vinegar
2 tbsp
hot grated horseradish
1 tbsp
English mustard powder
2 tsp
large egg, beaten
1
water
100 ml
salt
0.5 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Make the filling. Melt 15 g butter in a deep frying pan or casserole over medium heat. Add the onion and cook for about 8 minutes, stirring often, until soft and translucent. Stir in the rosemary and pearled spelt, cook for 2 minutes, then sprinkle in 1 tbsp flour and stir until fully absorbed.

Pour in the vegetable stock gradually, stirring to prevent lumps. Add the redcurrant jelly and red wine vinegar, then bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

Add the shredded red cabbage and simmer for 15 minutes. Stir in the cooked beetroot and apple, then cook for another 10-15 minutes, until the apple has softened, the spelt is tender, and the sauce is thick enough to coat the filling. Season with salt and black pepper, then remove from the heat and let cool slightly.

Make the pastry. In a small saucepan, melt 150 g butter with 100 ml water and the grated horseradish. In a large bowl, mix the plain flour, wholemeal or spelt flour, mustard powder, and 1/2 tsp salt. Make a well in the center, pour in the hot butter mixture, and stir with a wooden spoon until a dough forms. Knead briefly until smooth.