Pasties are a beloved British hand pie, traditionally filled with beef, potato, swede (rutabaga), and onion, all wrapped in a sturdy, crimped pastry crust. This beef filling is hearty, savory, and perfectly seasoned—a true miner’s meal that travels well and satisfies hungers of all sizes. The combination of tender beef, soft vegetables, and a rich, peppery gravy makes every bite comforting and delicious.
Ingredients
- 1 lb (450 g) beef chuck or round steak, cut into 1/2-inch (1.25 cm) cubes
- 2 medium potatoes (about 1 lb / 450 g), peeled and diced into 1/2-inch (1.25 cm) cubes
- 1 medium swede (rutabaga) (about 1 lb / 450 g), peeled and diced into 1/2-inch (1.25 cm) cubes
- 1 large onion, finely chopped
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) beef broth
- 1 tbsp (8 g) all-purpose flour
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/2 tsp dried thyme (optional)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). If you are making the pastry from scratch, prepare it and chill it while you make the filling.
- In a large skillet, heat the butter and oil over medium-high heat. Add the beef cubes in a single layer (work in batches if needed) and sear until browned on all sides, about 5-7 minutes. Do not overcrowd the pan, or the beef will steam instead of brown.
- Add the chopped onion to the skillet and cook, stirring, for 2-3 minutes until softened and fragrant.
- Sprinkle the flour over the beef and onion, and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- Pour in the beef broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5 minutes, until the sauce thickens slightly. Season with salt, pepper, and thyme if using. Remove from heat and let cool completely.
- In a large bowl, combine the diced potatoes and swede. Add the cooled beef mixture and stir well. Taste and adjust seasoning—the filling should be well-seasoned because the pastry will absorb some salt.
- Roll out your pastry dough on a floured surface to about 1/8-inch (3 mm) thickness. Cut out circles about 8-9 inches (20-23 cm) in diameter.
- Place a generous spoonful (about 1/2 to 3/4 cup) of filling on one half of each pastry circle, leaving a 1-inch (2.5 cm) border. Brush the edges with water or beaten egg.
- Fold the other half over the filling and press the edges to seal. Crimp the edges by folding and twisting, or press with a fork. Cut a small steam vent in the top of each pasty.
- Place the pasties on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
- Bake for 45-50 minutes, until the pastry is golden brown and the filling is bubbling. The internal temperature of the beef should reach 145°F (63°C) for medium-rare, but since it’s a stew-like filling, it’s safe to cook to 160°F (71°C) for well-done, which is typical. Use a food thermometer inserted through the vent to check.
- Let the pasties rest for 10 minutes before serving. They are best enjoyed warm.
Tips
- Cool the filling completely before assembling the pasties. Warm filling will melt the butter in the pastry and make it tough.
- Don’t skip the swede (rutabaga). It’s a key flavor in traditional Cornish pasties. If you can’t find it, substitute with turnip or parsnip—the flavor will be slightly different but still delicious.
- Cut the vegetables and beef into uniform small cubes so they cook evenly and fit neatly inside the pastry.
- If the filling seems dry after baking, you can add a little extra beef broth to the mixture before sealing the pasties. The broth will create steam and keep the filling moist.
Serving Suggestions
Serve the pasties hot with a side of baked beans, a simple green salad, or a bowl of tomato soup. For a traditional British touch, enjoy them with a dollop of brown sauce or HP Sauce. They are also perfect for a packed lunch or a picnic—just wrap them in foil to keep warm.
Variations
- Chicken and Leek: Replace the beef with chicken breast and the swede with leeks. Use chicken broth instead of beef broth. Cook chicken to 165°F (74°C).
- Vegetarian: Omit the beef and use a mix of mushrooms, carrots, and peas. Use vegetable broth and add a splash of soy sauce or Worcestershire sauce (if not vegetarian) for umami.
- Spicy: Add 1-2 teaspoons of curry powder or smoked paprika to the beef mixture for a kick.
- Cheese and Onion: For a cheese and onion pasty, skip the beef and use a mixture of sautéed onions, grated cheddar cheese, and a little mashed potato.
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 pastry will be less crisp. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
Can I use ground beef instead of cubed beef? Yes, but the texture will be different. Brown the ground beef thoroughly and drain excess fat. You may need to reduce the broth to avoid a soggy filling.
Do I need to pre-cook the potatoes and swede? No, they will cook fully inside the pasty during baking. Cutting them small ensures they are tender by the time the pastry is golden.
Can I make the filling ahead of time? Absolutely. Prepare the filling up to 2 days in advance and store it in the refrigerator. Let it come to room temperature before assembling the pasties.
Why are my pasties soggy on the bottom? This is usually caused by too much moisture in the filling. Make sure the filling is completely cooled and not overly wet. You can also sprinkle a little flour on the pastry before adding the filling.
Can I use store-bought pastry? Yes, puff pastry or shortcrust pastry both work well. Just be sure to roll it out to the right thickness and handle it gently.
What is the traditional crimp for? The crimped edge serves two purposes: it seals the filling inside and provides a handle for miners to hold while eating, discarding the crimp if their hands were dirty.
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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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