- 1 1/4 cups sprouted or whole spelt flour, or half each sprouted/whole and light spelt flour
- 1 teaspoon sea salt
- 1/2 tablespoon coconut sugar
- Generous 1/4 cup coconut oil, solid
- 2 to 3 tablespoons ice water
- 1 tablespoon coconut or olive oil
- 1/2 small yellow onion, diced
- One 1-inch piece fresh ginger root, peeled and minced
- 2 sprigs fresh thyme (optional)
- 1/8 medium to large rutabaga, peeled and diced
- Pinch of sea salt
- Freshly ground black pepper (optional)
- 1 ripe but firm pear, cored and diced
- Coconut sugar, for sprinkling
How to make this recipe
- Make the dough Place the flour, salt and sugar in a food processor and pulse to mix. Cut the coconut oil into small pieces and add to the food processor. Pulse until incorporated.
- Make the dough Add 2 tablespoons ice water and pulse until the dough comes together when pressed between fingers. If it's too dry, add one more tablespoon of water.
- Make the dough Form a disc with the dough, wrap in plastic wrap and refrigerate while making the filling.
- Meanwhile, make the filling Warm up coconut/olive oil in a medium skillet. Add onion, ginger and thyme and cook, stirring, at medium heat for about 4 minutes.
- Meanwhile, make the filling Add in rutabaga, salt and pepper and cook for another 7-8 minutes. Let cool slightly, then stir in the pear.
- Meanwhile, make the filling Preheat oven to 375°. Roll the dough on a lightly floured surface to 1/8 inch thick. Cut the dough into any shapes you prefer using a pastry or cookie cutter, ravioli stamp or shot glass. Re-shape, re-roll and cut more until all of the dough is used up.
- Meanwhile, make the filling Arrange half of the cut pieces on a parchment paper-covered baking sheet. Spoon a small amount of filling on each piece and lightly sprinkle with coconut sugar. Cover with the rest of the dough sheets and press around the edges with a fork.
- Meanwhile, make the filling Place the tray into the freezer for 10 minutes. Take it out and quickly score or prick the tops of the pies to allow the steam to escape. Bake for 15-20 minutes until golden around the edges. Let cool.
The pies can be stored for about 3 days in an airtight container.