Shortcrust Pastry
Serves: 10
  • 200g spelt flour
  • 90g cold butter
  • 1-2 tbsp cold water
  • 2 eggs yolks
  • 1 tbsp unrefined caster sugar
  1. Preheat the oven to 180C.
  2. Place the spelt and butter into a Magimix/food processor and pulse until the butter disappears. Next mix the eggs yolks with 1 tablespoon of water and slowly pour into your food processor watching as the flour begins to come together and form a dough. If it's not coming together enough, you can add a splash more water. Try to blend as little as possible and add just enough water to form a firm but soft dough. The more you mix and handle the dough the tougher it will become and the aim is a lovely crisp pastry.
  3. Turn the dough out onto your work surface, bring it all together and press down using your palm to form a flat disk. Flour your chosen surface and roll out the pastry to about a 20p thickness trying to ensure it's not sticking to the surface (a palate knife can be very handy for this).
  4. Using pastry cutters, cut out the right size circles to fit into your muffin case. I used a 9cm sized cutter which came up to about halfway up the muffin tin and a 7.5cm cutter for my tops.
The trick with pastry is to always keep everything cold so just try and keep this in mind when making these little creations.
Recipe by Cooking Them Healthy at