Sauerkraut Spelt Hand Pies

For the pie dough:

• 2 cups whole wheat spelt flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup cold unsalted butter cut into pieces
• 1 egg
• 1/2 teaspoon canola oil
• 1/4 cup cold water

For the filling:

• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 ounces of thick cut ham or speck, cut into very small cubes
• 1 small onion, minced
• 3/4 cup sauerkraut
• 1/2 sweet apple peeled, cored and grated
• 1 medium sized cooked potato, grated
• Salt and freshly ground black pepper to taste

• In the bowl of your mixer whisk together flour, baking powder and salt.
• Place the bowl in place on the mixer, turn it on to medium speed and add butter, one piece at a time, until the mixture is crumbly.
• In a separate bowl, beat the egg and then add the canola oil and water.
• Add to the flour/butter mixture and beat until combined.
• Wrap the dough in plastic cling film and refrigerate for at least 4 hours or overnight. Alternately, put it in the freezer for 1 hour.

• Heat the canola oil and butter in a small frying pan over medium heat and add the cubed ham or speck. Stir the ham around until it browns slightly.
• Add the onions and cook, stirring occasionally until they become transparent.
• Add the sauerkraut and the grated apple. Stir to combine.
• Mix in the grated potato. Season with salt and pepper to taste. Remove the mixture from heat and let cool completely.

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Remove the spelt dough from the refrigerator and roll out into a large rectangle on a floured work surface.
• Cut the dough into a series of rectangles.
• Place 3-4 tablespoons of the cooled sauerkraut mixture in the center of each spelt dough rectangle. Fold each end over, tucking both edges under. The filling should be peeping though an opening that is about 1 inch wide.
• Press the ends and sides together.
• Use a fork or a small knife to create decorative ridges along both sides.
• Place the hand pies on the baking sheet, sprinkle with spelt flour.

• Bake for 15 minutes or until they turn a golden brown.
• Remove from oven, let cool for 15 minutes before serving.