Pasties are hearty hand pies from Cornwall, England, traditionally filled with beef, potatoes, and onion, all wrapped in a sturdy, flaky pastry. This recipe delivers a golden, tender crust with a savory, juicy filling that’s perfect for a portable meal. The key is using cold butter and a simple rolling technique, making it achievable for any home cook.
Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice-cold water (you may not need all)
- 1 large egg, beaten (for egg wash)
- 1 lb (450 g) beef sirloin or chuck, cut into 1/4-inch dice
- 2 medium (about 300 g) russet potatoes, peeled and diced small
- 1 medium (about 150 g) onion, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (for filling)
- 2 tablespoons (30 g) butter, melted (for brushing)
Instructions
- Make the pastry: In a large bowl, whisk together flour and salt. Add the cold butter cubes and cut in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Gradually add the ice-cold water, a tablespoon at a time, stirring with a fork until the dough just comes together. Be careful not to overwork. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the diced beef, potatoes, onion, black pepper, and 1/2 teaspoon salt. Mix well.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a plate or bowl as a guide, cut out six 8-inch circles. Re-roll scraps if needed.
- Place about 1 cup of the filling on one half of each circle, leaving a 1-inch border. Brush the edges with a little water, then fold the other half over to create a half-moon shape. Press edges with a fork to seal, or crimp with your fingers.
- Place pasties on the prepared baking sheet. Cut a small slit in the top of each to allow steam to escape. Brush with beaten egg.
- Bake for 45–50 minutes, until the pastry is golden brown and the filling is cooked through. The internal temperature of the beef should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat; for whole cuts, 145°F (63°C) with a 3-minute rest is safe, but since the beef is diced, we recommend 160°F for safety. Check with a food thermometer inserted through the slit.
- Let rest for 5 minutes before serving. Brush with melted butter for a glossy finish.
Tips
- Keep the butter very cold. If it warms up, the pastry will become tough. Chill the dough again if it gets sticky.
- Don’t overfill the pasties or they may burst open during baking. A heaping cup is plenty.
- For a vegetarian version, swap the beef for extra mushrooms or root vegetables like carrots and parsnips; reduce baking time by 5–10 minutes.
- If you don’t have a pastry blender, use two knives or a food processor with short pulses.
Serving Suggestions
Serve warm with a side of baked beans, a fresh green salad, or a dollop of ketchup or brown sauce. They’re also great with a bowl of soup for a comforting meal.
Variations
Swap the beef for ground lamb or turkey. Add grated cheese to the filling for a cheesy twist. For a spicier kick, add a pinch of cayenne or a dash of Worcestershire sauce to the meat mixture. You can also make smaller “party� pasties by cutting the dough into smaller circles.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave them, but the crust will be less crisp. Pasties freeze well unbaked or baked; wrap tightly and freeze for up to 3 months. Bake frozen pasties directly from the freezer, adding 10–15 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use a refrigerated pie crust for convenience, but the texture will be different—less flaky and more tender. Homemade pastry is worth the effort.
Why are my pasties tough? Overworking the dough develops gluten, which makes it tough. Mix just until the dough comes together, and handle it as little as possible.
Can I make the filling ahead of time? Absolutely. Prepare the filling a day in advance and store it in the refrigerator. Let it come to room temperature before assembling.
What if I don’t have a rolling pin? You can use a wine bottle or a smooth glass jar. Just dust it with flour to prevent sticking.
Can I bake pasties without an egg wash? Yes, brush with milk or cream instead, or skip it altogether. The crust will be less shiny but still golden.
How do I know when they’re done? The pastry should be deep golden brown, and the filling should be piping hot. Use a thermometer to check the beef reaches 160°F (71°C).
Related
- Is Almond Flour Low Carb? Carbs & Uses
- How to Store Parsley So It Stays Fresh
- Almond Flour vs White Flour: Which Is Better?
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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