A simple, rustic recipe kindly donated by Naomi Knill, author of The Ginger Gourmand blogspot. As she explains, ‘the  sprouted spelt flour from Rude Health is delicious in this pastry and combined with the roasted hazelnuts gives the pastry an intense, rich nutty flavour.’

Ingredients

For the pastry

30 blanched hazelnuts

160g Rude Health Sprouted Whole Spelt Flour

80g unsalted butter

Pinch of salt (optional)

50ml cold water

For the filling:

500g leeks, washed and trimmed

1 tbsp groudnut oil

4 or 5 Jersey Royal potatoes (or other new potatoes), cooked and sliced

1 large free range egg

3 tbsp double cream

1 tsp dijon mustard

Freshly ground black pepper

75g mature cheddar, grated

Salt to taste (optional)

1 tbsp parmesan or vegetarian equivalent, grated

1 free range egg, beaten (to glaze)

1 tbsp toasted hazelnuts, roughly chopped (to serve)

Image-3
Method

  1. Begin by making the pastry.
  2. Preheat the oven to 170C.
  3. Put the hazelnuts on a small baking tray and roast for 7-8 minutes until golden. Leave to cool completely then put them into a food processor or blender and pulse until finely ground.
  4. Put the flour, salt (if using) and butter in a mixing bowl and rub together with your finger tips until they resemble breadcrumbs.  Stir through the ground hazelnuts. Add the cold water, a little at a time, and bring together to form a ball, handling the pastry lightly and as little as possible.  Flatten into a patty, wrap in cling film and chill in the fridge for 30 minutes.
  5. Preheat the oven to 200C.
  6. Slice the leeks into 5mm rounds and wash thoroughly in several changes of water. Heat a frying pan over a medium heat, add the oil and then the leeks. Cook for 5 minutes, stirring often, until the leeks are soft but still have a little bite. Put to one side to cool.
  7. In a small bowl beat together one egg, double cream, mustard, black pepper and salt (if using). Stir in  the cooled leeks.
  8. Line a large baking sheet with non-stick baking parchment or a silicone liner. Roll the pastry out until it is about 3mm thick and lay it on the baking sheet. If you’re using the sprouted spelt flour you may find that it is a little tricky to roll out as it can be quite fragile. Any little cracks can be squished back together – so long as there are no big holes or cracks for the filling to leak through you’re winning.
  9. Scatter the grated cheddar onto the pastry, leaving a 4-5 cm gap all the way around the edge. Spread half of the leek mixture over the top of the cheese, followed by a layer of sliced potatoes and finish with the rest of the leek mixture. Top with the grated parmesan (or vegetarian equivalent).
  10. Carefully fold the edges of the pastry over the filling, making little tucks where needed and plugging any little tears or holes as you go. Brush the pastry with the beaten egg.
  11. Bake for 35 to 40 minutes, until the pastry is cooked. Transfer to a wire rack. Sprinkle with the chopped toasted hazelnuts and serve hot, cold or at room temperature.
Image-2