Vegetable Pasties with Spelt & Ghee Crust Recipe – EatWell Magazine

Ingredients

• <b>Pastry<b>
• 2½ cups spelt flour
• ⅓ cup ghee, melted
• ⅓ cup extra-virgin olive oil
• 1 tsp sea salt
• ½ cup water
• 1 egg, whisked, to brush the top of the pastry
• Sesame seeds, for topping (optional)
• <b>Filling<b>
• 1 medium sweet potato, peeled & cut into 2cm cubes
• 1 small red onion, peeled & cut into small chunks
• 1 small red capsicum, seeded & diced small
• 120g frozen peas
• 2 tbsp finely chopped basil
• 2 tbsp finely chopped parsley
• 1 egg, whisked