Pasty Evening Snack Recipes: Mini Savory Hand Pies

These mini beef pasties are savory hand pies filled with ground beef, potato, rutabaga and onion in a flaky, buttery crust. Inspired by the Cornish pasty tradition of southwest England, they’re sized for an evening snack and can be served warm or packed for later; pasty fillings and shapes vary by region and household.

Ingredients

2 1/2 cups (315 g) all-purpose flour, plus a little extra for rolling
10 tablespoons (142 g) cold unsalted butter, cut into small cubes
3/4 teaspoon (4 g) fine salt, divided
6–8 tablespoons (90–120 ml) cold water
8 ounces (225 g) lean ground beef
1 cup (150 g) peeled potato, cut into 1/4-inch (6 mm) dice
3/4 cup (90 g) peeled rutabaga, cut into 1/4-inch (6 mm) dice
1/2 cup (75 g) finely chopped onion
1/2 teaspoon (1 g) freshly ground black pepper
1 teaspoon (5 ml) Worcestershire sauce
1 tablespoon (15 ml) cold water or beef broth, for the filling
1 large egg (about 50 g)
1 tablespoon (15 ml) water, for the egg wash

Instructions

Make the pastry. In a large bowl, stir together the flour and 1/2 teaspoon of the salt. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry cutter, until the mixture has pea-size pieces and some smaller crumbs. Add 6 tablespoons (90 ml) cold water and stir with a fork. Squeeze a little dough in your hand; if it will not hold together, add more water 1 tablespoon (15 ml) at a time. Stop as soon as the dough comes together. Press it into a flat disc, wrap it, and refrigerate for 30 minutes. Chilling firms the butter and makes the dough easier to roll without adding much extra flour.
Mix the filling. While the dough chills, combine the ground beef, diced potato, rutabaga, onion, remaining 1/4 teaspoon salt, pepper, Worcestershire sauce and 1 tablespoon (15 ml) cold water or broth in a bowl. Break up the beef and mix gently so the ingredients are evenly distributed, but do not compact the mixture. Keep the filling chilled if your pastry needs longer than 30 minutes.
Heat the oven and prepare a tray. Set a rack in the center of the oven and heat it to 400°F (200°C). Line a large baking sheet with parchment paper. In a small bowl, beat the egg with 1 tablespoon (15 ml) water to make an egg wash.
Roll and cut the pastry. Lightly flour the work surface and rolling pin. Divide the chilled dough into 8 equal pieces. Roll one piece at a time into a circle about 6 1/2 inches (16.5 cm) across and roughly 1/8 inch (3 mm) thick. Use a small plate as a guide if you want even rounds. Keep the remaining dough covered while you work so it does not dry out.
Fill the pasties. Put about 1/3 cup (75–80 g) of filling on one half of each pastry circle, leaving a 1/2-inch (1.3 cm) border clear. Keep the filling in a low mound rather than a tall pile; this helps the pastry close and lets the center cook evenly. Brush a little egg wash around the edge, fold the empty half over the filling, and press the edges together. Crimp the seam with your fingers or press it firmly with a fork. Make sure there are no gaps where juices could escape.
Vent and glaze. Arrange the pasties on the lined tray with space between them. Brush the tops with egg wash and cut one small slit in the top of each pie so steam can escape. If a pasty has a loose seam, pinch it closed before baking. Refrigerate the shaped pasties for a few minutes while the oven finishes heating if the pastry has become very soft.
Bake until browned and safely cooked. Bake for 32–35 minutes, rotating the tray once if your oven browns unevenly. The pastry should be golden and crisp. Check the center of a pasty by inserting a food thermometer through its vent into the beef filling; USDA FSIS says ground beef should reach a safe minimum internal temperature of 160°F (71°C). If needed, return the pasties to the oven and check again after a few minutes.
Rest before serving. Let the pasties stand on the tray for 10 minutes. The filling will be very hot straight from the oven, and this short rest also gives its juices time to settle. Serve warm, or transfer to a rack to cool if you plan to store them.

Tips

Keep the pastry cool. Warm butter can make the dough greasy and difficult to shape. If it starts sticking or feels stretchy, cover it and chill it for 10 minutes before continuing. Use only enough flour to prevent sticking; too much can make the crust tough.
Cut the vegetables small and evenly. Pieces about 1/4 inch (6 mm) across cook more reliably alongside the beef. Larger chunks may stay firm when the pastry is already browned. If your knife cuts unevenly, take a moment to sort out the largest pieces before filling.
Seal carefully, but do not overfill. Filling on the edge prevents a good seal, while a large mound can burst through the crust. Leave the border clear, press out trapped air gently, and crimp the seam all the way around.
Use a practical rutabaga substitute. Swede is another name for rutabaga. If it is hard to find, use peeled turnip in the same quantity; turnip tastes a little sharper and can release more moisture, so dice it small and avoid adding extra liquid.

Serving Suggestions

Serve two mini pasties per person for a substantial evening snack, or offer one alongside a bowl of soup when you want a lighter meal. Their rich, buttery crust pairs well with crisp, tangy accompaniments: try pickled onions, sliced cucumber, a simple green salad, or a small dish of chutney. English mustard or a little brown sauce is also a good option for dipping, though the seasoned filling is flavorful on its own.

For a casual snack spread, cut each pasty in half after its 10-minute rest and arrange the pieces with vegetable sticks and a sharp cheese. Keep the pastries warm rather than piping hot if serving a group; the filling holds heat longer than the crust. If you are preparing other food, serve the pasties soon after baking so the pastry stays crisp.

Variations

Beef and cheddar: Once the filling is mixed, fold in 1/2 cup (55 g) finely grated mature cheddar. The cheese makes the filling richer and saltier, so taste the mixture before adding any extra salt. Keep the same filling quantity overall so the pasties remain easy to seal.

Vegetarian pasties: Replace the beef with 1 cup (150 g) diced mushrooms and 3/4 cup (120 g) cooked brown lentils. Cook the mushrooms in a skillet over medium heat until their moisture has evaporated, then cool them before mixing with the lentils and vegetables. This version has a softer, earthier filling; use vegetable broth instead of beef broth.

Different root vegetables: Use peeled carrot or parsnip in place of some or all of the rutabaga. Carrot is sweeter, while parsnip has a more aromatic flavor. Keep the pieces small and preserve the total amount of vegetables so the pastry does not become overcrowded.

More peppery flavor: Add 1/4 teaspoon (0.5 g) black pepper or a pinch of dried thyme to the filling. These are flavor variations rather than requirements; avoid adding so much seasoning that it hides the beef, onion and root vegetables.

Storage and Reheating

Cool the pasties, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. For longer storage, freeze the cooled pasties in a single layer until firm, then pack them in a freezer-safe container with parchment between layers; use within about 2 months for the best crust quality. Thaw frozen pasties overnight in the refrigerator, not on the counter.

For the crispest reheating, put refrigerated pasties on a baking sheet in a 350°F (175°C) oven for about 12–15 minutes, until hot throughout. A frozen pasty may need 25–30 minutes at the same temperature; cover loosely with foil if the crust is browning before the center is hot. Reheat leftovers to 165°F (74°C), checking the center of the filling with a food thermometer. A microwave works for a quick snack, but it softens the pastry: heat in short bursts and check that the center reaches 165°F (74°C).

Frequently Asked Questions

Can I make the pastry or filling ahead?
Yes. Wrap the pastry dough and refrigerate it for up to 2 days, or prepare the filling a day ahead and keep it covered in the refrigerator. Let chilled dough sit briefly until it is rollable, but keep it cool. Assemble and bake the pasties when you are ready; do not leave raw beef filling at room temperature.

Can I freeze the pasties before baking?
Yes. Shape and crimp them, then freeze them in a single layer on a tray. Once firm, transfer to a freezer-safe container. Bake from frozen at 400°F (200°C), adding roughly 10–15 minutes to the baking time, and check the beef filling with a thermometer to confirm it reaches 160°F (71°C). The egg wash may be applied just before baking.

Why did my pasties leak?
The most common causes are overfilling, a wet edge, or a seam that was not pressed closed firmly. Keep the filling away from the pastry border, wipe away any filling or moisture on the edge, and crimp all the way around. A small vent on top is normal; it releases steam without opening the side seam.

Can I use store-bought pastry?
Yes. Use about 14 ounces (400 g) of ready-rolled shortcrust pastry, following the package directions for thawing if it is frozen. Cut eight rounds about 6 1/2 inches (16.5 cm) across, gather and reroll scraps only once, and expect the texture and flavor to differ slightly from the all-butter homemade crust.

How do I know the potatoes are cooked?
Dice the potato and rutabaga to about 1/4 inch (6 mm), and bake until the pastry is browned and the beef reaches 160°F (71°C). If the vegetables still seem firm when you check, continue baking and test again. Consistently small pieces and a modest filling mound help the vegetables cook through at the same time as the meat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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