Limes Golf Club Barnsley is a hearty, savory pastry from South Yorkshire, England, named after the golf club where it was first served. It’s a comforting hand-held pie filled with a rich, peppery beef and onion mixture, wrapped in a golden, flaky shortcrust pastry. This recipe recreates that classic pub-style snack, perfect for a filling lunch, a picnic, or a game-day treat.
Ingredients
- For the pastry:
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/4 cup (60 ml) ice-cold water (more if needed)
- For the filling:
- 1 lb (450 g) beef sirloin or round steak, cut into 1/2-inch cubes
- 1 large onion, finely chopped
- 2 tablespoons (30 ml) vegetable oil
- 1 cup (240 ml) beef stock
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt
- 1 tablespoon (8 g) all-purpose flour (for thickening)
- 1 egg, beaten (for egg wash)
Instructions
- Make the pastry: In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Cook the filling: Heat the oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef with a slotted spoon and set aside.
- In the same skillet, add the chopped onion and cook over medium heat until softened, about 5 minutes. Return the beef to the skillet.
- Stir in the beef stock, Worcestershire sauce, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 45 minutes, or until the beef is tender.
- In a small bowl, mix the 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry. Stir into the simmering beef mixture. Cook for another 2-3 minutes, stirring, until the gravy thickens. Remove from heat and let cool completely.
- Preheat oven to 400°F (200°C). On a lightly floured surface, roll out two-thirds of the pastry into a rectangle about 1/8-inch thick. Cut into 6 equal squares (about 5×5 inches each). Roll the remaining pastry into another rectangle and cut into 6 slightly larger squares for the tops.
- Assemble the pastries: Place a heaping spoonful of the cooled beef filling in the center of each smaller pastry square. Brush the edges with beaten egg. Place a larger pastry square on top, pressing the edges to seal. Crimp with a fork to ensure a tight seal.
- Place the pastries on a baking sheet lined with parchment paper. Cut a small slit in the top of each to allow steam to escape. Brush the tops with the remaining beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is piping hot. For food safety, ensure the internal temperature of the filling reaches 165°F (74°C) as a safe minimum, especially if reheating leftovers.
- Let cool for 5 minutes before serving.
Tips
- Pastry handling: Keep the pastry cold. If it becomes too soft, refrigerate it again for 10 minutes before rolling. This ensures a flaky texture.
- Filling consistency: The filling should be thick, not runny. If it seems too thin, simmer longer to reduce. If too thick, add a splash of stock.
- Make ahead: You can prepare the filling a day ahead and refrigerate it. This allows the flavors to meld and makes assembly quicker.
- Substitutions: If you don’t have beef sirloin, use chuck roast. For a richer flavor, substitute half the beef stock with dark ale.
Serving Suggestions
Serve the Limes Golf Club Barnsley warm with a side of mashed potatoes and peas, or with a simple green salad. They also make excellent picnic fare and are delicious with a dollop of English mustard or horseradish sauce.
Variations
- Add vegetables: Include finely diced carrots or mushrooms in the filling for extra texture and flavor.
- Spicy kick: Add a pinch of cayenne pepper or a chopped chili to the beef mixture for heat.
- Cheese version: Sprinkle some grated sharp cheddar over the beef before sealing the pastry.
Storage and Reheating
Store any leftover pastries in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the internal temperature reaches 165°F (74°C). They can also be frozen, unbaked or baked, for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use puff pastry instead of shortcrust? Yes, puff pastry will give a lighter, flakier result, but the traditional version uses shortcrust. If using puff pastry, reduce the baking time slightly and watch for burning.
Why is my pastry tough? Overworking the dough or adding too much water can make the pastry tough. Mix just until combined, and handle as little as possible.
Can I make these in advance and freeze them? Absolutely. Assemble the pastries, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to the cooking time.
What cut of beef is best? Sirloin or round steak are good choices as they become tender with slow simmering. Avoid lean cuts like tenderloin, which can dry out.
Can I cook the filling in a slow cooker? Yes, brown the beef and onion first, then transfer to a slow cooker with the stock and seasonings. Cook on low for 6-8 hours, then thicken as directed.
Is this the same as a Cornish pasty? No, the Limes Golf Club Barnsley is a distinct regional recipe, typically larger and with a different pastry-to-filling ratio than a Cornish pasty. It’s a savory pie, not a pasty.
Related
- Ann Landers Lemon Meringue Pie Recipe
- Apple Meringue Pie: A Classic Dessert Recipe
- Betty Crocker Lemon Meringue Pie Recipe
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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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