These hand pies use a simple spelt short-crust pastry that comes together quickly and rolls out clean. The dough is forgiving, even for beginners.
The filling is mushrooms, shallots, garlic, and fresh thyme, cooked down until most of the moisture is gone. That step matters – a wet filling makes soggy bottoms.
Spelt flour has a softer gluten structure than regular wheat, so the pastry stays crumbly and light rather than tough. It also has a mild nuttiness that works well with earthy mushrooms.
You can fill and shape these a day ahead, refrigerate them, and bake when needed. They hold their shape well and the pastry stays crisp.
Why You’ll Love This Recipe
- Spelt pastry stays flaky without overworking the dough
- Filling is simple, three-ingredient, deeply savory
- Shape ahead, refrigerate, bake when ready
- Portable size works for packed lunches or gatherings
Ingredient Notes
- Wholegrain spelt flour: Gives the pastry a nutty depth and a slightly crumbly texture. You can swap half the quantity for white spelt flour if you prefer a lighter crust.
- Cold unsalted butter: Keep it cold right until it hits the flour. Cold butter creates steam pockets in the oven, which is what makes the layers lift. Dairy-free block butter works as a substitute.
- Chestnut mushrooms: Chestnut mushrooms have enough density to hold texture after cooking. Portobello or a mix of cremini and shiitake also work well here.
- Shallots: Shallots mellow faster than onion and add a mild sweetness to the filling. One small brown onion is a fine substitute.
- Fresh thyme: Fresh thyme gives a cleaner herbal note. If using dried, use half the quantity and add it with the mushrooms rather than at the end.
- Egg wash: One beaten egg brushed over the tops gives a deep golden color. For a dairy-free version, brush with oat milk instead – the color will be slightly paler.
Spelt Mushroom and Thyme Hand Pies
Description
Wholegrain spelt pastry gives these hand pies a nutty, tender bite that short-crust wheat pastry can't match. The mushroom and thyme filling stays moist inside without going soggy.
Ingredients
Spelt Pastry
Mushroom and Thyme Filling
To Finish
Instructions
Make the Pastry
- Combine the spelt flour and salt in a large mixing bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized lumps remaining.
- Add ice cold water one tablespoon at a time, mixing with a fork after each addition, until the dough just comes together. It should hold when pressed but not feel wet or sticky.
- Shape the dough into a flat disc, wrap it in parchment paper, and refrigerate for 30 minutes.
Make the Mushroom Filling
- Heat the olive oil in a large non-stick skillet over medium heat. Add the shallots and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and cook for 1 minute until fragrant. Add the chopped mushrooms, soy sauce, salt, and black pepper.
- Cook over medium-high heat, stirring every 2 minutes, for 10 to 12 minutes until all moisture has evaporated and the pan looks dry. The mushrooms should be dark and concentrated.
- Remove from heat and stir in the fresh thyme leaves. Spread the filling on a plate and let it cool completely before filling the pies.
Shape and Bake
- Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
- Lightly flour a clean surface and roll the chilled dough to about 3 mm thickness. Cut out 8 circles roughly 12 cm in diameter using a round cutter or a small bowl as a guide.
- Place 4 circles on the prepared baking sheet. Spoon a heaped tablespoon of cooled mushroom filling into the center of each, leaving a 1.5 cm border clear around the edge.
- Brush the border of each base circle with beaten egg. Place the remaining 4 pastry circles on top and press down firmly around the edges to seal. Crimp the edges all the way around with a fork.
- Brush the tops generously with egg wash. Cut two small slits in the top of each pie to let steam escape.
- Bake for 22 to 25 minutes until the tops are deep golden and the pastry feels firm. Leave on the tray for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 13g65%
- Cholesterol 95mg32%
- Sodium 580mg25%
- Potassium 480mg14%
- Total Carbohydrate 46g16%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 12g24%
- Vitamin A 520 IU
- Vitamin C 4 mg
- Calcium 55 mg
- Iron 3 mg
- Vitamin D 12 IU
- Vitamin E 2 mg
- Vitamin K 8 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 5 mg
- Vitamin B6 0.3 mg
- Folate 35 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 220 mg
- Magnesium 60 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough for at least 30 minutes before rolling for clean edges.
- Do not skip reducing the mushroom filling until the pan is dry.
- Crimp edges firmly with a fork to prevent filling from leaking.
- Bake on a preheated tray for a crisper base.
- Rest baked pies for 5 minutes before eating - filling stays very hot inside.
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