Whisk together flour, baking powder, and salt in the bowl of your mixer.

Turn it to medium speed. Add butter, one piece at a time, until the mixture is crumbly.

In a separate bowl, beat the egg, then add the canola oil and water.

Add to the flour/butter mixture and beat until combined.

Wrap the dough in cling film.

Refrigerate for at least 4 hours or overnight. Or put it in the freezer for 1 hour.

Heat the canola oil and butter in a small frying pan over medium heat.

Add the ham. Stir it around until it browns slightly.

Add the onions and cook, stirring until transparent.

Mix in the sauerkraut and the grated apple, then add the gratedpotato.

Season with salt and pepper to taste.

Remove the mixture from the heat. Let cool completely.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Roll out the dough 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 through a 1-inch opening.

Press the ends and sides together.

Use a fork or knife to create decorative ridges along both sides.

Place the hand pies on the baking sheet and sprinkle with spelt flour.

Bake for 15 minutes or until they turn a golden brown.

Let cool for 15 minutes before serving.