by Kateland Clarke, Marketing Manager
"Hot water crust pastry is my favourite pastry to work with; it's so quick and easy to put together and lets you create a sturdy, free-standing pie that looks oh so impressive when you bring it to the table! Filled with Thanksgiving leftovers (or as I like to call them, bestovers) it's the best way to carry on that festive feeling all week long!"
2 tbsp coconut oil + smidge for cooking the onion
2 tbsp spelt flour
1 tsp mustard powder
200mL almond milk
2 bay leaves
good pinch of rosemary & thyme
1 onion, chopped
500g worth of leftover veg and meat
250g spelt flour, sifted
60ml boiling water
almond milk for glaze
Start by prepping the filling. Melt the coconut oil in a pan over medium heat with the flour and mustard powder, whisking constantly to make a roux.
Slowly add the milk to this mixture, whisking until it forms a nice thick sauce; add the bay leaves and herbs. Turn off the hob, but leave the pan over the warm ring.
In another small pan, heat a little coconut oil and add the chopped onion, cooking until just softened.
Add your leftovers to the onion and heat through.
Stir the leftovers into the white sauce and leave to cool slightly in the pan.
Preheat your oven to 350F.
To make the pastry, melt the butter and add to the sifted flour along with the boiling water. Mix together until it forms a slightly wet dough.
Lightly flour your work surface and knead the dough briefly until it becomes well formed and elastic. Divide off a third for the lid and decoration.
Roll out the big portion to about 3mm thick and gently lift into a 20cm (8") loose bottomed cake tin. The pastry will be warm and easy to shape - evenly arrange it inside the tin so that the edges are equal all around.
Tip your, now cooled, filling into the pastry case and spread it evenly.
Pinch a little chunk from your remaining portion of dough and set aside. Roll out the big portion to the same thickness as the bottom and lay over the top of the filling, pressing into the edges on the way around the edge.
Crimp the side and the top together to seal the pie, and make a little cross cut in the center to act as an air hole when cooking.
Roll out the little chunk of dough that's left and cut into decorations to place on the pie lid.
Brush with a little almond milk to glaze.
Place in the preheated oven for 1 hour, until the top is nice and golden, and the pastry cooked all the way through.
Follow along with Kateland on her Instagram to see more of what she's cooking.