Pasties with Taco Seasoning: Easy Hand Pies

Pasties with taco seasoning are a fun fusion twist on the classic Cornish hand pie, filled with seasoned ground beef, potatoes, and cheese, all wrapped in a flaky, golden crust. They’re portable, customizable, and perfect for weeknight dinners, game day snacks, or lunchboxes. The taco seasoning adds a smoky, spicy kick that pairs beautifully with the buttery pastry, making these a crowd-pleaser that’s easier than you think.

Ingredients

2 ½ cups (315 g) all-purpose flour, plus more for rolling
1 tsp salt
1 cup (226 g) cold unsalted butter, cut into small cubes
1 large egg, beaten (for egg wash)
½ cup (120 ml) ice water (you may not need all of it)
1 lb (450 g) ground beef (80/20)
1 medium onion, finely chopped (about 1 cup / 150 g)
2 cloves garlic, minced
1 packet (1 oz / 28 g) taco seasoning (or 3 tbsp homemade, see Tips)
1 cup (240 ml) water
1 medium russet potato, peeled and diced into ¼-inch cubes (about 1 cup / 150 g)
1 cup (120 g) shredded cheddar or Mexican blend cheese
1 tbsp olive oil
Salt and black pepper to taste

Instructions

Make the pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Cook the filling: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain off excess fat if desired.
Season the filling: Stir in the taco seasoning and 1 cup (240 ml) water. Bring to a simmer and cook until the liquid has mostly evaporated, about 5 minutes. Add the diced potato and cook for another 5–7 minutes, until the potato is just tender. Season with salt and pepper to taste. Remove from heat and let cool completely (you can speed this up by spreading it on a plate).
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the dough: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Using a 6-inch (15 cm) round cutter or a small plate as a guide, cut out circles. Gather scraps and re-roll once to make more circles. You should get about 6 circles.
Fill and seal: Place a heaping ½ cup (about 100 g) of filling on one half of each circle, leaving a ½-inch (1.25 cm) border. Sprinkle with about 2 tablespoons of shredded cheese. Fold the other half over to form a half-moon. Press the edges with a fork to seal, or crimp with your fingers. Cut a small steam vent on top.
Bake: Place the pasties on the prepared baking sheet. Brush the tops with the beaten egg. Bake for 35–40 minutes, until the crust is deep golden brown and the filling is hot and bubbly. Let rest for 5 minutes before serving.

Tips

Keep everything cold: The flakiest pastry comes from cold butter and ice water. If the dough gets too warm while rolling, pop it back in the fridge for 10 minutes.
Homemade taco seasoning: Mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. This equals one packet and lets you control the heat.
Don’t overfill: Too much filling will make sealing difficult and cause the pasties to burst open during baking. Stick to a heaping ½ cup per pasty.
Cool the filling completely: If the filling is warm when you assemble, it will melt the butter in the dough, making it tough instead of flaky. Let it cool to room temperature or chill it briefly.

Serving Suggestions

Serve these pasties warm with a side of sour cream, salsa, or guacamole for dipping. They also pair well with a simple green salad or a bowl of black bean soup. For a hearty dinner, serve with Mexican rice and refried beans. They’re great on their own as a grab-and-go meal, too.

Variations

Chicken pasties: Substitute ground chicken or turkey for the beef. Cook to 165°F (74°C) as per USDA FSIS safe minimum for poultry.
Vegetarian: Swap the meat for 1 can (15 oz / 425 g) of drained black beans or 1 cup of cooked lentils. Add a little extra taco seasoning and a splash of water to keep it moist.
Spicy: Add 1 diced jalapeño to the filling or use hot taco seasoning. You can also mix in ½ cup of corn kernels for sweetness.
Breakfast pasties: Use breakfast sausage instead of ground beef, and add scrambled eggs. Cook sausage to 160°F (71°C) and eggs to 160°F (71°C) as per USDA FSIS safe minimum.

Storage and Reheating

Store leftover pasties in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, until heated through to 165°F (74°C) as per USDA FSIS safe minimum for leftovers. You can also microwave them for 1–2 minutes, but the crust will be softer. For longer storage, wrap each pasty tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use store-bought pie crust? Yes, you can use two refrigerated pie crusts or a package of puff pastry. The texture will be different—puff pastry will be flakier, while pie crust is sturdier—but both work well.

Do I need to cook the potatoes first? Yes, because the potato is diced small and the baking time is only 35–40 minutes, raw potato might remain crunchy. Par-cooking it in the filling ensures it’s tender.

Can I make these ahead of time? Absolutely. Assemble the pasties, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag. Bake from frozen, adding 10–15 minutes to the baking time.

Why did my pasties leak? Leaking usually happens if the filling is too wet or if the edges weren’t sealed well. Make sure the filling is well-drained and the edges are pressed firmly with a fork. Also, don’t overfill.

Can I use ground turkey instead of beef? Yes, ground turkey works well. Just be sure to cook it to 165°F (74°C) as per USDA FSIS safe minimum for poultry, and you may need to add a little oil to the pan since turkey is leaner.

What is the best way to seal the edges? Pressing with a fork is the most reliable method. You can also use the “crimp” method: fold the edge over and pinch it between your thumb and index finger, creating a rope-like seal.

More recipes to cook

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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