Old-Fashioned Spelt or Barley Pie

 

Ingredients

 

Serve 6

• 1 quantity Short-Crust Pastry With Egg (refer recipe)

Filling:

• 3 cups/300 g spelt or pearl barley

• 1 quart/l liter milk

• 4 tbsp butter

• 4 tbsp freshly grated Parmesan cheese

• 3 large eggs

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Method:

1. Prepare the pastry and chill in the refrigerator. Cook the spelt or pearl barley in the milk in a large saucepan over medium heat for about 40 minutes, or until tender.

2. Drain, reserving the milk. Mix in the butter, Parmesan, eggs, and enough of the reserved milk to make a moist filling.

3. Preheat the oven to 350°F/180°C/gas 4. Oil a deep 9-inch (23-cm) springform pan.

4. Line the base and sides of the prepared pan with the dough, trimming the edges to fit. Fill the pastry case with the spelt mixture.

5. Bake for 30-35 minutes, or until golden brown. Serve hot.