Sharpham Park Organic Spelt Stoneground White Flour 1kg

For the Perfect Veggie Pasty
You will need
For the pastry:
350g Sharpham Park white four
Pinch salt
175g Margarine
Cold water to mix
For the filling:
1 Tablespoon oil
3 Tablespoons sunflower seeds
1 Clove garlic, crushed
1 Teaspoon mixed herbs, thyme, rosemary
1 Tablespoon chopped parsley
225g Leeks, washed & sliced
1 Large carrot, chopped
100g Mushrooms, sliced
To glaze:
Beaten egg or milk

Sift the flour into a bowl with the salt. Add the margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix to a firm dough using a little water. Divide into four.
Heat the oil in a pan, add the sunflower seeds and cook for a couple of minutes. Add the garlic, herbs and remaining ingredients. Cook for 5 - 10 mins, then cool.
Roll out each piece of pastry to a circle approximately 20 cm/8 inches in diameter. Divide the filling among the circles, dampen the edges, seal to enclose the filling and crimp the edges.
Brush with beaten egg or milk and bake in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 35-40 minutes.
Allow to cool slightly on a wire rack and serve while hot. Serves 4.

Tips: Spelt has a unique gluten structure so we suggest that, to get the best from your baking, you keep the mixing of your doughs to a minimum.

You can replace wheat flour with spelt in any recipe.
Muffins, Yorkshire Pudding, Bread (including bread machine recipes), Cakes, Biscuits, Pastry ……
There are no additives in our Refined White Spelt Flour

Almond and Honey Tart
Makes: Enough for 8. Cooking Time: 20 minutes, plus 20 minutes cooling.
Preparation Time: 10 mins plus 45 minutes.

Ingredients
For the Base:
75g cold unsalted butter, diced, plus extra for greasing
125g white spelt flour, plus extra for dusting
40g caster sugar
1/4 tsp vanilla extract
2 tbsp runny/clear honey

For the Topping:
250g unsalted butter, softened
250g caster sugar
1 tbsp runny/clear honey
3 eggs
2 tsp almond extract
1 tsp vanilla extract
1 tsp grated lemon zest
25g white spelt flour
250g ground almonds
2 tsp flaked almonds

Method:
Pre-heat the oven to 150°C/300°F/Gas 2. Lightly grease a 20cm / 9inch fluted round tart tin with a loose bottom. Place the butter, flour and sugar into a food processor - pulse well until it resembles breadcrumbs. Then add the vanilla and honey and pulse until it comes together into a smooth dough.
Turn the dough out onto a lightly floured work surface, then roll out so that the base fits the prepared tin. Carefully lift the pastry over the tin and use it to line the base and sides, cutting away any excess. Prick all over with a fork and chill for 20 minutes.
Bake in the preheated oven for 10 minutes, or until the base looks golden brown and feels sandy to the touch, then remove from the oven. Once the base has cooled down a little, drizzle the honey over the surface. Turn the oven up to 160°C/315°F/Gas 2-3.
To make the topping, place all the ingredients (apart from the flaked almonds) into a food processor and purée until smooth.
Pour the filling into the pre-baked base and top with a scattering of flaked almonds, then bake in the oven for 45 minutes until the top looks golden brown, or a knife tip inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack to cool. Delicious served at room temperature or warm with double cream or crème fraîche.
NB this tart keeps very well for at least a week and also freezes well.

Bag

Packing - Recyclable

Full Product Name:
Organic White Spelt Flour

Storage:
Store in a Cool, Dry Place.

Additional Information:
FSC - FSC Mix®, Packaging from responsible sources, FSC® C121679, www.fsc.org
GB-ORG-02, UK Agriculture

Sharpham Park

Have You Tried...
We grow and produce a range of spelt products which include, flour, cereals, grain and pasta.

Champion of British Spelt
In 2004 Mulberry founder Roger Saul moved from the world of fashion to food and launched the Sharpham Park brand from his organic farm nestling on the Somerset Levels.
Roger's passion for this ancient grain inspired his book Spelt which is a definitive collection of delicious, wholesome recipes with spelt at the heart.

Our Farm on the Somerset Levels
We believe in only using ingredients that are locally farmed and free from pesticides and artificial fertilisers. We're proud that our spelt is organically grown and milled in Somerset to make sure you have the best tasting and healthiest spelt in the UK.

We're Looking After the Wildlife
Our farm is sustainable managed - the spelt fields have 2 metre margins and the hedgerows are cut every other year meaning wildlife such as wild deer, hare, bees and dormice are allowed to shelter and forage for food all year round.

Our Journey Began with Spelt
Spelt, an ancient grain, has been grown in Somerset since the start of the Iron Age and has gained in popularity in recent times because it's an excellent source of dietary fibre and protein.

See all our other delicious recipes at www.sharphampark.com/recipes

Our chosen charity at Sharpham Park is Bowel Cancer UK. For more information and for spelt recipes from 40 top chefs please visit our website sharphampark.com
Bowel Cancer UK
Beating bowel cancer together
Registered charity number 1071038
(England & Wales) and SC040914 (Scotland)

Sharpham Park,
Walton,
Somerset,
BA16 9SA.

If you're unhappy with this product in any way, please return it with the packaging showing the best before date to
Sharpham Park,
Walton,
Somerset,
BA16 9SA.
Or email us at info@sharphampark.com and we'll do our best to put it right.
sharphampark.com