In a large bowl whisk together the all-purpose flour, spelt flour, almond meal, sugar, and salt. Add the butter and with your fingers rub the fat into the flour until the mixture looks like coarse sand with only pea sized pieces of butter remaining.
Add 2 tablespoons of water and mix until the dough forms a rough ball. Add more water, one tablespoon at a time, if needed. Turn the dough out onto a lightly floured surface and knead the dough 5 times by pressing it into a rough rectangle and folding in half and turning ¼ turn. Once kneaded, wrap in plastic and chill for at least 30 minutes or up to 2 days.
Remove the dough from the refrigerator ten minutes before rolling out. Roll out on a lightly floured surface to 1/8-inch thick, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed.
Using a 3-inch round biscuit or cookie cutter, cut the dough into as many rounds as you are able – aim for 15-18 the first time, 10-12 the second. Simply collect the scraps, gently knead then to form a ball, chill for 15 minutes, then re-roll and cut the remaining rounds.
Fill the center of each pastry round with a heaping tablespoon of filling into the center or each pie. Lightly brush half of the pastry with beaten egg and gently fold the circle in half. Crimp the edges with a fork to seal, then poke two holes into the top of each pie with a metal skewer or metal chop stick to simulate vampire puncture wounds. Chill the pies for 1 hour, or overnight. Reserve the left over filling.
Heat the oven to 350 F. Brush each pie lightly with beaten egg and lightly sprinkle a little sugar in each pie. Bake for 18 to 20 minutes, or until golden brown on the bottom and edges. Let the pies cool for 3 minutes then paint some additional filling on the pies to simulate bloody drips. Be creative!