Spiced beet & red spelt pie with horseradish pastry - Good Food Middle East

Ingredients

• 1 onion, finely chopped
• 1 tbsp butter, plus extra for the tin
• 2 rosemary sprigs, leaves picked and chopped
• 175g pearled spelt
• 1 tbsp plain flour
• 700ml vegetable stock
• 3 tbsp redcurrant jelly
• 2 tbsp red wine vinegar
• 200g red cabbage, shredded
• 400g cooked beetroots, cut into 1-2cm cubes
• 1 red apple, cored and cut into chunks a little smaller than the beetroot
• 1 large egg, beaten
• 150g cold butter, cubed
• 1 tbsp hot grated horseradish
• 300g plain flour
• 75g wholemeal or spelt flour
• 2 tsp English mustard powder