Kamut & Spelt Shortcrust Pastry
Kamut flour can be sold as Kamut, Khorasan or even Egyptian Gold wheat. It is golden in colour, and I have only ever seen it sold as organic. If you cannot find Kamut, use wholemeal spelt in its place. Wholemeal spelt also has a nutty flavour that will work well in this pastry.
The secret to good pastry is to keep everything cold. I have hot hands, so tend to use a food processor to mix in the butter. You an easily do this step by hand if you prefer.
I have given an approximation for the amount of water you will require. The actual amount of water needed for the recipe is altered by so many factors, including the moisture content of your flour and humidity. Start with the lower amount and add more if necessary.
- 150 g cold unsalted butter cut into cubes
- 145 g Kamut flour 1 cup
- 130 g white spelt 1 cup
- 140 - 160 ml ice cold water approximately
- Pinch of salt
Add the flours, salt, and butter to the bowl of a food processor or Thermomix.
Pulse 3 - 4 times, until the butter is cut into small chips. The butter should range from the size of a grain of rice to around the size of a small bean.
Tip the flour mixture into a large bowl.
Drizzle the cold water, starting with the lower amount, over the flour.
Using a butter knife, cut the water into the flour, until there is no dry flour visible. If dry areas remain, drizzle in a little more water and repeat the cutting action.
When all of the flour appears damp, tip the mixture onto a piece of cling wrap and pat into a 15cm round. Just gently press the dough. Do not try and work it at this point.
Wrap the pastry in the cling wrap and place in the fridge for at least 30 minutes. I often make this pastry the day before I wish to use it.
When you are ready to use the pastry, lightly flour the bench and the surface of the pastry.
Roll out the pastry to the desired thickness. The pastry should remain cold at all times or it will become sticky and difficult to work with. Continue to lightly dust the bench and the surface of the pastry as required, but try to limit the amount of flour used. If at any time the pastry starts to get sticky and difficult to roll, put it on a tray and place in the fridge or freezer until it feels cool to the touch.
Use as desired.
This pastry freezes well, and I often freeze leftovers. If frozen, allow to defrost in the fridge overnight if possible before use.
This recipe will make enough pastry to line a 22cm pie dish.