Spelt and Marinated Tempeh Cornish Pastie Recipe

Ingredients

• <b>Pastry </b>
• 200g spelt four
• Scant ½ tsp instant dried yeast
• 2 tbsp extra-virgin olive oil
• 75–80mL tepid water
• ¼ tsp sea salt
• <br>
• <b>Filling </b>
• 100g marinated tempeh, chopped into 1cm cubes
• 1 carrot, chopped
• 2 small potatoes, chopped into 1cm cubes
• 1 small onion, peeled & diced
• 2–3 tbsp tomato puree or leftover pasta sauce
• Salt & pepper, to taste