Spelt Mushroom and Thyme Hand Pies

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

Spooning dark mushroom and thyme filling onto a rolled spelt pastry circle on a floured marble surface

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.

Two baked spelt hand pies on a ceramic plate with green salad and mustard dipping pot

Prep Time 40 mins

Cook Time 25 mins

Rest Time 30 mins

Total Time 1 hr 35 mins

Cooking Method: Oven

Cuisine: British

Courses: Lunch

Difficulty: Medium

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.40

Calories: 480

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

280 g wholegrain spelt flour (plus extra for dusting)
140 g cold unsalted butter (cut into 1 cm cubes)
0.5 tsp fine sea salt
5 to 6 tbsp ice cold water (add one tablespoon at a time)

Mushroom and Thyme Filling

400 g chestnut mushrooms (finely chopped)
3 medium shallots (finely diced)
2 garlic cloves (minced)
1 tbsp fresh thyme leaves (stripped from about 6 sprigs)
2 tbsp olive oil
1 tbsp soy sauce (adds depth without overpowering)
0.25 tsp black pepper (freshly ground)
0.5 tsp fine sea salt (adjust to taste)

To Finish

1 large egg (beaten, for egg wash)

Instructions

Make the Pastry

1
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.
2
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.
3
Shape the dough into a flat disc, wrap it in parchment paper, and refrigerate for 30 minutes.

Make the Mushroom Filling

4
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.
5
Add the garlic and cook for 1 minute until fragrant. Add the chopped mushrooms, soy sauce, salt, and black pepper.
6
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.
7
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

8
Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
9
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.
10
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.
11
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.
12
Brush the tops generously with egg wash. Cut two small slits in the top of each pie to let steam escape.
13
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.

Keywords: spelt mushroom hand pies, spelt pastry recipe, mushroom thyme hand pies, wholegrain hand pies, vegetarian hand pies

Equipment

large mixing bowl
rolling pin
10-cm round pastry cutter
baking sheet lined with parchment
large non-stick skillet
pastry brush

Tips

Chill the pastry dough for at least 30 minutes before rolling to prevent shrinking.
Cook the mushroom filling until the pan is dry - visible liquid means a soggy pie base.
Cut pastry rounds slightly larger than you think you need to allow for a proper crimped seal.
Press the fork tines firmly around the full edge to prevent the filling from leaking during baking.
Place filled hand pies on a cold baking sheet before baking to help the base set before the filling heats up.

Variations

Add 50 g crumbled goat cheese to the cooled mushroom filling for a tangy, creamy variation.
Stir in 1 tsp smoked paprika and 80 g cooked lentils to make the filling more filling and protein-rich.
Use a mix of wild mushrooms and a splash of dry sherry instead of stock for a deeper savory flavor.

Storage and Reheating

Store baked hand pies in an airtight container in the refrigerator for up to 3 days. The pastry stays reasonably crisp on day one and softens slightly by day three.

To reheat, place on a baking sheet in a 180 C / 355 F oven for 10 to 12 minutes. Avoid the microwave - it makes the pastry chewy.

Unbaked shaped pies freeze well on a flat tray, then transfer to a freezer bag for up to 2 months. Bake from frozen at 200 C / 390 F for 30 to 32 minutes, adding the egg wash just before baking.

Serving Suggestions

These hand pies work as a light lunch alongside a simple green salad dressed with lemon and olive oil. The acidity cuts through the richness of the pastry.

For a more substantial dinner, serve two per person with roasted root vegetables or a bowl of simple tomato soup. The earthy mushroom filling pairs naturally with root vegetable sweetness.

They also travel well. Wrap cooled pies in parchment paper for packed lunches or picnics - the spelt crust holds its structure without crumbling.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-mushroom-and-thyme-hand-pies/

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!