SUGAR FREE

 Makes 8 pasties

Filling:

600g sweet potato, peeled and cut in chunks.

400g tin sustainably fished pink salmon

1 small Spanish onion, finely diced

1 chilli, seeds removed, finely diced

1/2 bunch coriander, leaves and stalks finely chopped

3 tablespoons dukkah

1/2 teaspoon lemon zest

Pastry:

2 1/2 cups spelt flour

1/3 cup ghee, melted

1/3 cup grapeseed or olive oil

1 teaspoon sea salt

1/2 cup water

1 egg, whisked

1/4 cup sesame/linseeds, to sprinkle over the top

Preheat oven to 200C and line a baking tray with greaseproof paper.

To make the pastry, place spelt flour in a large bowl, then add ghee, grapeseed oil, salt, water and bring together to form a dough.

Transfer to a bench top and knead 5 minutes with your hands, so the dough is a lovely elastic and not too dry. It shouldn’t be dry given the ghee and oil.

Divide into 8 pieces, roll into balls and set aside.

To make the filling, steam sweet potato pieces until soft, then place in a large bowl with salmon, onion, chilli, coriander, dukkah, lemon zest and mix well to combine.

Take one of the balls of pastry and roll out until approximately 15cm in diameter, place 1/8 of the salmon filling on the dough, slightly to one side (so you can fold over the other half of the dough like an envelope) and spread it just a touch.

Fold over the other side of the dough and press the edges together firmly.

Brush the top and edges with egg, sprinkle with seeds and place in oven to cook for 20minutes.