Chicken and Ham Pies (with Homemade Spelt Pastry)
If you’re craving classic British comfort food, these chicken and ham pies with homemade spelt pastry are just what you need. Packed with rich, hearty filling and wrapped in flaky, buttery pastry, they bring back the warm, nostalgic flavours of traditional British meat pies, perfect for cosy dinners any time of year.
These chicken and ham pies with homemade spelt pastry are comfort food at its finest.
Making your own pastry: a simple guide to perfect buttery crusts
I used to think that making great pastry was on a par with baking bread: simple in theory but so hard in reality. Why is it so easy to get pastry wrong? I mean, come on, there are only three ingredients (four if you count the water). But it is. I’ve made pastry that would have been better suited to holding up a house or in the hands of an Olympic shot-putter.
So, yes, making your own pastry from scratch might sound intimidating (and takes some practice), but it’s a straightforward process that anyone can master with time. The key to great pastry is using just a few simple ingredients: flour, cold butter, water, and a pinch of salt, and handling them with care.
Start with cold butter, chopped into small pieces. Keeping the butter cold is essential because as it melts during baking, it creates tiny pockets of steam that puff up the pastry, giving it that light, flaky texture. Mix the butter with the flour until the mixture looks like fine breadcrumbs. Then, add cold water a little at a time, just enough for the dough to come together. Avoid overworking the dough to prevent it from becoming tough.
Once your dough forms, wrap it in cling film and chill it in the fridge. This resting time helps relax the gluten and keeps the butter firm, making it easier to roll out. When rolling, use a floured surface and roll gently to your desired thickness: usually as thin as possible without tearing.
Told you: simple.
Spelt flour pastry
Spelt flour is a fantastic alternative to regular wheat flour, offering a nutty, slightly sweet flavour that adds depth to your pastry. It’s also easier to digest for some people and contains more protein, fibre, and nutrients compared to standard white flour.
By swapping in spelt flour for your pastry, you’re not just making a delicious crust, you’re also adding a nutritious boost to your pies and tarts. It’s a wonderful way to enjoy classic comfort foods with a wholesome twist. The texture tends to be lighter and less dense than whole wheat pastry, offering a delicate crumb with a satisfying crispness when baked to golden perfection.
Using spelt flour for your pastry adds a subtle, nutty flavour that complements savoury fillings beautifully. And if you use wholemeal spelt flour, this is even more noticeable. Although the pie crust for this recipe was made using white spelt flour, if you prefer a more rustic crust, take a look at my wholemeal spelt quiche.
Tips for making homemade spelt pastry
Although spelt flour can be used much like wheat flour, its unique characteristics mean you need to adjust your baking approach slightly:
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Gluten structure and texture:
The gluten in spelt is more fragile and less elastic than that of wheat. This means spelt dough doesn’t stretch as easily and can break more readily if overworked. The result is a pastry that can be more crumbly but also wonderfully tender and flaky when handled correctly. - Water absorption:
Spelt flour absorbs less water than wheat flour, so you generally need less liquid. Adding water gradually and only as much as necessary helps you avoid overly sticky dough that is hard to roll out or shape. -
Delicate handling needed:
Unlike wheat pastry dough, which can be kneaded a bit more vigorously, spelt pastry needs a gentle touch. Over-kneading or over-mixing can cause the dough to become tough or crumbly, so it’s best to mix just until combined.
With practice and care, spelt pastry can be just as versatile and delicious as traditional wheat-based pastry, bringing extra nutrition and character to your homemade pies.
Can I use ready made puff pastry?
Homemade pastry lets you control the ingredients, avoiding preservatives and additives often found in pre-made doughs. Like I’ve already said: it isn’t as complicated as it might seem. However, let’s be real here: we’re busy. Our lives are hectic. Cheating a little every now and again is a life-saver. And if you are seeking a pie that really fits the British high street bakers’ mould, then it’s puff pastry all the way, such as for my cheese and onion and homemade chicken sausage rolls.
Personally, I think this chicken and ham filling in a covering off puff pastry would be out of this world.
So, if, for whatever reason, you prefer to skip making your own pastry, ready-made puff pastry is a fantastic alternative that still delivers delicious, flaky results. Puff pastry is made by layering butter and dough through a process called laminating, which creates those beautiful, airy layers when baked. While it’s different from traditional shortcrust pastry, it adds a lovely lightness and crispness to your pies.
Things to consider if using puff pastry
Honestly, when using store-bought puff pastry for these chicken and ham pies, simply thaw the pastry according to the package instructions, then roll it out lightly on a floured surface to your desired thickness. Cut your pastry circles just as you would with homemade pastry, assemble the pies with your filling, and bake until golden and puffed up.
Keep in mind that puff pastry tends to rise more and has a different texture compared to the sturdier spelt shortcrust pastry, so your pies will be lighter and flakier rather than crumbly and firm. It’s a great option if you want a fuss-free shortcut without compromising on flavour and presentation.
Using ready-made puff pastry means less prep and cleanup, making it perfect for busy days or when you want to enjoy classic British-style pies without the extra work.
The chicken and ham pie filling preparation & assembly
The heart of any great pie is its filling, and these chicken and ham pies are no exception. Using simple, wholesome ingredients like tender chicken, savoury ham, and a medley of root vegetables creates a rich and comforting flavour that feels like a warm hug on a plate.
To prepare the filling, start by roasting the chicken, ham, onions, carrots, and potatoes together. Roasting not only softens the vegetables but also intensifies their natural sweetness and adds depth to the overall taste. Drizzling everything with a little olive oil and seasoning with sea salt, pepper, paprika, and a hint of chilli powder gives the filling a subtle kick without overpowering the gentle flavours of the meat and veggies.
Once roasted until tender, the mixture is blitzed into a smooth, thick paste. This texture makes it easy to spoon the filling into your pastry cases and ensures each bite is packed with balanced flavour. The use of leftover ham here is a great way to reduce food waste while adding a smoky, salty contrast to the creamy chicken and vegetables.
Assembling your spelt pies
Assembling the pies is straightforward and satisfying. Roll out your chilled pastry thinly on a floured surface. This helps create delicate, crisp layers once baked. Cut out circles to form the base and top of each pie. Carefully seal the edges with an egg wash to keep the filling enclosed during baking. Brushing the pies with egg wash before baking helps the crust turn golden brown. It also adds a slight sheen for a more professional finish.
These pies are ideal for a weekend treat or a comforting weekday meal. The hearty filling paired with flaky, homemade spelt pastry makes them a classic British-style delight. Serve with chips, peas, and gravy for that authentic pub feel.
Alternative savoury pie filling ideas
While I adore the combo of chicken and ham along with roasted vegetables, there are so many alternative ways to stuff your spelt pastry. Here are some inspirational and classic suggestions for how to fill your pies:
- Classic beef and onion
Use lean minced beef cooked with finely chopped onions, garlic, and a splash of Worcestershire sauce. Add a touch of thyme and black pepper for extra depth. Simmer until thick and rich, then allow to cool before filling your pastry cases.
- Mushroom, spinach, and cheese
Sauté a mix of mushrooms and fresh spinach with garlic and shallots until soft. Stir in some creamy ricotta or crumbled feta cheese for richness. This filling offers a deliciously earthy and creamy contrast to the crisp pastry.
- Pulled pork with apple and sage
Slow-cook pork shoulder with apple slices, sage, and a little cider or stock until tender and easy to shred. The sweet and savoury combination pairs beautifully with buttery spelt pastry.
- Curried lentils and vegetables
For a warming, plant-based option, cook red lentils with diced carrots, peas, onions, and mild curry spices like cumin, coriander, and turmeric. The lentils provide protein and texture, while the spices add a comforting warmth.
Serving the homemade pies
This recipe makes five individual chicken and ham pies, and each one is generously sized—plenty for a full adult portion. They’re perfect for lunch, dinner, or even a hearty snack.
For a classic British-style meal, serve your pie with creamy mashed potatoes, peas, and a good drizzle of rich gravy. You could also go for oven chips and baked beans, or pair it with a fresh green salad for something lighter.
These pies are great for picnics or packed lunches too; they hold together well and taste just as good cold. And if you’ve got leftovers, they freeze brilliantly. Just pop any uneaten pies in the freezer and reheat in the oven for a quick and comforting homemade meal whenever you need it.
Dark chocolate raspberry tartlets
Chocolate spelt pastry tartlet shells
Cheese & red onion spelt galette
Chicken and Ham Pies
Ingredients
PASTRY:
- 150g (½ cup + 3 tbsp) butter (cold and chopped into small pieces)
- 300g (2½ cups) spelt flour (see note 1)
- 4 tbsp water
FILLING:
- 300g (10½ oz) chicken
- 100g (3½ oz) ham (I used homemade, cooked ham)
- 1 large onion
- 2 carrots (peeled)
- 3 small potatoes
- 1 tbsp olive oil
- pepper & sea salt (to taste)
- ½ tsp paprika
- ¼ tsp chilli powder
- 1 egg (beaten)
Instructions
- Pre-heat the oven to 200ºC (400ºF).
Pastry (see note 2):
- Add the butter and flour to your stand mixer bowl. If your butter is unsalted, also add one teaspoon of salt (optional).
- Work on the lowest setting just until the mixture looks like breadcrumbs. Then, add one tablespoon of water at a time.
- Keep the mixer running and continue to add water until the mixture pulls together into a dough (you might not need all four tablespoons).
- Take the dough out of the mixer, form into a rough ball, cover with cling-film and place in the fridge until ready to use.
Filling:
- Roughly chop all vegetables and meat and throw in a large oven tin/baking tray.
- Drizzle with the olive oil, sprinkle with the sea salt, pepper, paprika and chilli powder and give it a good stir so everything is well combined.
- Cook for around 45 minutes, just until everything is nice and soft. Pour into a food processor and blitz until a paste forms.
- Line a large oven tray with baking paper.
- Roll out the pastry on a floured surface until it is as thin as you can get it without tearing.
- Using a large round cutter, cut circles out of the pastry. It doesn't matter what size or, how many you make just remember that each pie needs a top (and that baking times may vary). Roll the pastry out again to make more circles. I managed to get five pies (so 10 circles) out of my pastry.
- Place half of the circles on the prepared baking tray and scoop around 2 tablespoons of filling into the middle of each one.
- Flatten it down a little but make sure you leave a gap all the way round. Beat your egg and then brush right round the edge of the circle.
- Take another circle of pastry and place it over the top, squeezing down at the edges. Using a fork, press all around the circle to seal.
- Brush egg wash all over the pie. Do the same with the remaining circles. You may have a little filling left - I popped mine in the freezer to make meatballs for another day!
- Bake for around 30-40 minutes, until the top is golden brown and the pastry is cooked all over. Leave on the tray to cool and then serve with chips, peas and gravy (if you are doing in the British way). Enjoy!
Notes
- You can use regular flour, if you prefer. In this case, you may need less water.
- I make my pastry in a stand mixer (it hurts my hands when I rub in the butter) but you could just as easily do it by hand.
