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Spelt Honey Mustard Chicken Hand Pies

Four golden baked spelt hand pies on linen, one broken open to reveal honey mustard chicken and leek filling

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
Raw spelt pastry rectangles on marble being filled with honey mustard chicken and fork-crimped before baking

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.
Two spelt honey mustard chicken hand pies plated with green salad and lemon water on an oak dining table
Prep Time 25 mins
Cook Time 22 mins
Total Time 47 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 2.80
Calories: 520
Best Season: all_year_round
Dietary: Contains Dairy, Contains dairy and eggs, Contains gluten (spelt), Contains meat, High Protein, Nut-free
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
  • 250 g wholemeal spelt flour (plus extra for dusting)
  • 120 g cold unsalted butter (cut into 1 cm cubes)
  • 0.5 tsp fine sea salt
  • 4-5 tbsp cold water (added one tablespoon at a time)
    • Honey Mustard Chicken Filling
  • 1 tbsp unsalted butter
  • 1 medium leek (white and light green parts only, thinly sliced)
  • 1 garlic clove (minced)
  • 300 g cooked chicken (shredded, from leftover roast or rotisserie)
  • 2 tbsp Dijon mustard
  • 1 tbsp runny honey
  • 3 tbsp creme fraiche
  • 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
  • 0.5 tsp fine sea salt (adjust to taste)
  • 0.25 tsp black pepper (freshly ground)
    • Egg Wash
  • 1 large egg (beaten with 1 tbsp whole milk)
Instructions
    Make the Spelt Pastry
  1. 1
    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.
  2. 2
    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.
  3. 3
    Shape the dough into a flat disc, wrap in cling film, and refrigerate for 20 minutes while you make the filling.
    4. Make the Filling
  4. 4
    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.
  5. 5
    Add the minced garlic and cook for 1 minute until fragrant.
  6. 6
    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.
    7. Assemble and Bake
  7. 7
    Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
  8. 8
    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.
  9. 9
    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.
  10. 10
    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.
  11. 11
    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.
  12. 12
    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.
Keywords: spelt honey mustard chicken hand pies, spelt pastry hand pies, honey mustard chicken pie, wholegrain hand pies, spelt flour savoury pie, chicken hand pies

Equipment

  • large mixing bowl
  • rolling pin
  • 10-inch nonstick skillet
  • baking sheet lined with parchment
  • pastry brush
  • sharp paring knife

Tips

  • Chill the assembled pies for 15 minutes before baking to help the pastry hold its shape.
  • Don't overfill each pie. Two heaped tablespoons of filling per pie keeps the seal clean.
  • Press the edges with a fork to seal tightly, then trim any excess pastry with a sharp knife.
  • Score a small steam vent in the top of each pie so the pastry doesn't puff and split.
  • Let the filling cool slightly before assembling so it doesn't soften the raw pastry from the inside.

Variations

  • Swap chicken for cooked turkey and add a pinch of smoked paprika to the mustard sauce.
  • Use white spelt flour for a lighter, more neutral pastry that bakes slightly crispier.
  • Add a handful of baby spinach to the filling for extra colour and a mild leafy flavour.

Storage and Reheating

Store cooled pies in an airtight container in the fridge for up to 3 days. The pastry stays firm rather than soggy if kept uncovered for the first hour after baking.

Reheat in an oven at 180 C / 350 F for 10 to 12 minutes until hot through. Avoid the microwave if you want to keep the pastry crisp. A short blast in a 180 C air fryer (8 minutes) also works well.

To freeze, wrap individual cooled pies in baking paper and place in a freezer bag. They keep for up to 2 months. Reheat from frozen at 190 C / 375 F for 18 to 20 minutes.

Serving Suggestions

Serve the pies warm with a simple green salad dressed with a light vinaigrette. The sharpness of the dressing balances the richness of the honey mustard filling.

A bowl of tomato soup on the side makes this a satisfying lunch or light dinner. The pies are also good with pickled cucumber or a few cornichons for contrast.

For a casual gathering, serve them on a wooden board with a pot of extra Dijon mustard for dipping. They hold their shape well at room temperature for up to 2 hours.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-honey-mustard-chicken-hand-pies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!