Hand pies are one of those recipes that look more involved than they are. You make a simple spelt shortcrust, mix a quick pan filling, fold, and bake. The whole thing comes together in about 40 minutes.
The spelt pastry here has a slightly nutty flavour that pairs well with the tang of Dijon and the mild sweetness of honey. It holds its shape cleanly and doesn’t puff up or shrink the way some pastries do.
The filling uses cooked chicken, which means you can use leftovers or a rotisserie bird. The leeks soften quickly and keep things from feeling heavy.
These are good warm from the oven, but they also travel well. That makes them useful for packed lunches or casual outdoor eating.
Why You’ll Love This Recipe
- Wholegrain spelt pastry adds nuttiness without extra effort
- Filling uses cooked chicken, including leftovers or rotisserie
- Bakes in under 25 minutes with a clean, crisp edge
- Portable and sturdy enough for lunchboxes or picnics
Ingredient Notes
- Wholemeal spelt flour: Gives the pastry a slightly earthy flavour and a tender crumb. White spelt flour also works and produces a lighter, more neutral crust.
- Cold butter: Keep it cold right up until you rub it in. Cold fat creates the flaky layers. Dairy-free block butter works as a substitute if needed.
- Dijon mustard: Use a smooth Dijon for a balanced tang. Wholegrain mustard also works and adds texture to the filling.
- Honey: A mild runny honey keeps the filling rounded without being sweet. Maple syrup is a good substitute if you want it dairy-free and refined sugar-free.
- Cooked chicken: Shredded rotisserie chicken or any leftover roasted chicken works well. Poached chicken breast is a leaner option with a cleaner flavour.
- Leek: Softens quickly in butter and adds a mild onion flavour without overpowering the mustard. One medium leek is enough for the filling.
- Creme fraiche: Binds the filling and adds a slight tang. Sour cream or thick Greek yogurt can substitute in a pinch, though yogurt is thinner.
- Egg: Used as an egg wash to give the pastry a golden, burnished finish. Brush lightly for an even colour.
Spelt Honey Mustard Chicken Hand Pies
Description
Wholegrain spelt shortcrust holds a filling of shredded chicken, Dijon mustard, honey, and soft leeks. The pastry stays crisp at the edges and tender at the fold.
Ingredients
Spelt Shortcrust Pastry
Honey Mustard Chicken Filling
Egg Wash
Instructions
Make the Spelt Pastry
- Combine the wholemeal 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 pieces of butter remaining.
- Add cold water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed. It should feel firm and slightly tacky, not sticky.
- Shape the dough into a flat disc, wrap in cling film, and refrigerate for 20 minutes while you make the filling.
Make the Filling
- Melt 1 tablespoon of butter in a 10-inch nonstick skillet over medium heat. Add the sliced leek and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Remove the pan from the heat. Add the shredded chicken, Dijon mustard, honey, creme fraiche, and thyme. Stir until everything is evenly coated. Season with salt and pepper. Set aside to cool for 10 minutes.
Assemble and Bake
- Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 3 mm thickness. Cut out 8 rectangles, roughly 14 cm x 10 cm each.
- Place 4 rectangles on the prepared baking sheet. Spoon 2 heaped tablespoons of cooled filling onto the centre of each, leaving a 1.5 cm border around the edges.
- Brush the edges of each filled rectangle with egg wash. Lay the remaining 4 pastry rectangles on top and press the edges firmly together. Crimp with a fork to seal. Trim any excess pastry with a sharp knife.
- Brush the tops of the pies with egg wash. Score a small steam vent in the top of each pie. Refrigerate the assembled pies for 10 minutes if time allows.
- Bake for 20 to 22 minutes until the pastry is deep golden brown and sounds hollow when tapped. Cool on the sheet for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 14g70%
- Cholesterol 120mg40%
- Sodium 580mg25%
- Potassium 340mg10%
- Total Carbohydrate 44g15%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 22g44%
- Vitamin A 620 IU
- Vitamin C 4 mg
- Calcium 75 mg
- Iron 3 mg
- Vitamin D 12 IU
- Vitamin E 1.5 mg
- Vitamin K 8 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 6 mg
- Vitamin B6 0.4 mg
- Folate 35 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 260 mg
- Magnesium 48 mg
- Zinc 2.2 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
- Rest the spelt dough in the fridge for at least 20 minutes before rolling to prevent shrinkage.
- Cool the filling before spooning onto pastry to keep the base from going soft.
- Score a small vent in each pie top so steam escapes cleanly during baking.
- Brush egg wash twice, once before baking and once at the halfway point, for a deeper colour.
- Seal edges firmly with a fork. A loose seal causes filling to leak and the base to soften.
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