Spelt & Apple Pop Tarts

Method

1. Place the flour, butter and sugar in a food processor.
2. Pulse until the mixture resembles bread crumbs.
3. Turn processor to high and with the motor running, add the egg very slowly. You may not need all the egg.
4. When a solid dough forms, stop adding the egg and cling wrap the pastry and set aside in the fridge.
5. Preheat the oven to 180°C and line a baking tray.
6. Peel and chop the apples into 1cm cubes.
7. Heat the butter in a pan on a medium high heat and add the apples once the butter is foaming.
8. Add the sugar and mixed spice and toss until apples are slightly softened and caramelised.
9. Allow the apples to cool while you roll out the pastry to about 5mm thick between two sheets of baking paper.
10.  Cut the pastry into 10, 12 x 8 cm rectangles (you could make smaller pop tarts here to make more of them).
11.  Place about a tablespoon of the cooled apples in the centre of one rectangle, then top with another, using a fork to seal the edges.
12.  Prick the top if the pop tart with a fork and place on the baking tray,
13.  Bake for 20 minutes or until browned.
14.  Perfect for snacks, breakfast and afternoon teas.