English pasties are hearty, portable hand pies from Cornwall, traditionally filled with beef, potatoes, swede (rutabaga), and onion, all wrapped in a flaky, golden pastry. This recipe delivers a genuinely satisfying meal with a crisp crust and a savory, well-seasoned filling that stays moist as it bakes. The crimped edge makes them perfect for packing in lunches or enjoying on the go.
Ingredients
- For the pastry:
- 3 cups (375 g) all-purpose flour, plus extra for rolling
- 1 tsp 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 of it)
- 1 egg, beaten, for glazing
- For the filling:
- 1 lb (450 g) beef skirt steak or chuck, finely chopped (not ground)
- 2 cups (300 g) potatoes, peeled and diced into 1/4-inch cubes
- 1 cup (150 g) swede (rutabaga) or turnip, peeled and diced into 1/4-inch cubes
- 1 medium onion (about 150 g), finely chopped
- 2 tbsp (30 g) unsalted butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
Instructions
- Make the pastry: In a large bowl, mix the flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. (You can also pulse in a food processor.)
- Add the ice-cold water gradually, mixing with a fork until the dough just comes together. Turn out onto a lightly floured surface, knead briefly into a ball, then wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the chopped beef, potatoes, swede, onion, melted butter, salt, pepper, and thyme (if using). Mix well until everything is evenly coated.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled pastry to about 1/8-inch (3 mm) thickness. Using a plate or bowl as a guide, cut out six 8-inch (20 cm) circles. Re-roll scraps if needed.
- Divide the filling equally among the pastry circles, placing it on one half of each circle, leaving a 1-inch (2.5 cm) border. Brush the edges with a little water, then fold the empty half over the filling.
- Press the edges together to seal, then crimp by folding and twisting the edge over itself all the way around. This creates the classic rope-like seal.
- Place the pasties on the prepared baking sheet. Cut a small steam vent in the top of each (about 1 inch long). Brush the tops with the beaten egg.
- Bake for 45–50 minutes, until the pastry is deep golden brown and the filling is cooked through. To ensure the beef is safe, insert an instant-read thermometer into the center of a pasty through the vent; it should read at least 160°F (71°C) (USDA FSIS safe minimum for ground meat, but since the beef is chopped, aim for this same temperature).
- Let rest for 5 minutes before serving. They are delicious hot or cold.
Tips
- Keep everything cold: The pastry must stay cold to remain flaky. If the dough warms up while rolling, pop it back in the fridge for 10 minutes.
- Don’t overfill: Overfilling makes sealing difficult and causes pasties to burst open during baking. Use about 3/4 cup (180 ml) of filling per pasty.
- Substitute the swede: If you can’t find swede (rutabaga), use an equal amount of turnip or even carrot. Carrot will be slightly sweeter.
- Chop, don’t grind: Finely chopped beef gives a better texture than ground beef. If you must use ground beef, brown it first and drain the fat, then mix with the vegetables.
Serving Suggestions
Serve hot with a side of mushy peas or a simple green salad. For a traditional British touch, enjoy with a dollop of HP Sauce or brown sauce. Cold pasties are perfect for picnics or lunchboxes.
Variations
- Cheese and onion: Replace the beef with 1 cup (100 g) grated sharp cheddar and 2 finely chopped onions, sautéed until soft.
- Vegetarian: Swap the beef for 1 cup (150 g) diced mushrooms and 1/2 cup (75 g) cooked lentils. Sauté the mushrooms first to release moisture.
- Spicy: Add 1 finely chopped red chili or 1 tsp smoked paprika to the filling for a kick.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 3 days. To reheat, place 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 for 2 minutes, but the pastry will be less crisp. Pasties freeze well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use store-bought pastry? Yes, puff pastry or shortcrust pastry works. If using puff, it will be lighter and flakier, but less traditional. Adjust baking time to 25–30 minutes.
Why did my pasties leak? Leaking usually happens if the filling is too moist or the seal isn’t tight. Make sure the vegetables are dry, don’t overfill, and crimp the edges well.
Can I make pasties ahead of time? Yes, assemble them, then refrigerate unbaked for up to 24 hours. Brush with egg just before baking. You may need to add 5–10 minutes to the baking time.
What is the best cut of beef? Skirt steak or chuck are ideal because they have good fat content and become tender during baking. Avoid lean cuts like sirloin, which can dry out.
Can I use ground beef? Yes, but cook it first and drain the fat, then mix with the vegetables. This prevents the pasties from becoming greasy.
How do I know when they are done? The pastry should be golden brown, and the internal temperature should reach 160°F (71°C) for the beef. If you don’t have a thermometer, insert a knife into the vent; the potatoes should be tender.
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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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