1½ cup spelt flour
1½ cup wholemeal spelt flour
a pinch of sea salt
½ cup safflower oil
½ cup iced water
½ onion, diced
1 tbsp olive oil
2 cloves garlic, crushed
1 tbsp ginger, grated
1 piece fresh lemongrass, bruised
1 tsp cumin, ground
1 tsp tumeric, ground
1 tsp paprika, ground
1 tsp chilli powder
1½ cup organic crunchy peanut butter
2 cups water
1 kaffir lime leaf, finely sliced
1 tbsp tamarind puree
1 tbsp kecap manis or tamari or to taste
1 cup green beans cut into thirds, lightly steamed
1 carrot, diced, lightly steamed
1 cup firm tofu, diced
Method – Basic Pastry
In a bowl combine flours and salt, slowly stir through oil using a fork until it is the consistency of breadcrumbs. Drizzle in the water continuing to stir with the fork until the pastry comes together to form a ball. Knead this for 5 min until the pastry is smooth and pliable. Cover and chill for 30 min before using.
Method – Pie Filling
For the sauce, sauté the onion in the oil until soft. Add the garlic, ginger and lemongrass and cook for another min. Now add the spices and cool for another min. Now add the spices and cook until they begin to stick, stirring frequently. Stir through the peanut paste and add the lime leaf and tamarind paste and water (more will be added later to reach desired consistency). Simmer gently for about 15 min.
Add more water as the sauce thickens. Stir in the kecap manis. Set aside. Meanwhile, roll out pastry between 2 sheets of wax paper evenly on both sides until it is about 3mm thick. Use a round pastry cutter to cut out circles for base and press into lightly greased mini muffin tins. Cut out pastry lids with a slightly smaller cutter.
In a bowl put tofu and vegetables and pour over Gado-gado sauce. Then pour mixture into pie case and seal with pastry lid. Cook for about 20 min until pastry is golden brown.