Hand-Pies with Tomato-Hazelnut-Rosemary Filling

Ingredients

• 200 g spelt whole grain flour (+ 2 tbsp for handling)
• 150 g soy plant-based yogurt alternative
• 3 tsp olive oil
• 2 tsp Baking powder
• Salt
• 1 Shallot
• 90 g tomato paste (6 tbsp)
• 2 sprigs Rosemary
• 45 g hazelnut kernels (3 tbsp)
• Pepper

Instructions

1. 1.

   Knead 200 g flour with the yogurt alternative, 2 tsp olive oil, baking powder and a pinch of salt into dough. Roll out the dough on a lightly floured surface to about ½ cm thickness and cut circles with an 8 cm glass or cutter.

2. 2.

   Peel and finely dice the shallot. Heat remaining oil in a pan. Sauté the shallot cubes for 2 minutes over medium heat, then remove from heat and mix with tomato paste. Wash rosemary, pat dry, strip off needles, chop finely along with hazelnuts, add to the tomato mixture and season with salt and pepper.

3. 3.

   Spoon about 1 tsp of filling onto each dough circle, fold in half, and press the edges together with a fork.

4. 4.

   Bake the hand pies in a preheated oven at 200 °C (180 °C fan or gas level 3) for 20 minutes.