Meat pasties are a beloved British classic: a flaky, buttery pastry shell wrapped around a hearty filling of seasoned ground beef, potatoes, and onions. This recipe delivers a genuinely satisfying hand pie that works for lunch, dinner, or a portable snack. The combination of a tender, golden crust and a savory, juicy filling makes these pasties a crowd-pleaser that’s easier to make than you might think.
Ingredients
- For the pastry: 3 cups (375 g) all-purpose flour, plus extra for rolling
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1 teaspoon salt
- 1/2 cup (120 ml) ice water, plus more if needed
- 1 large egg, beaten (for egg wash)
- For the filling: 1 lb (450 g) ground beef (80/20 or 85/15)
- 2 cups (300 g) russet potatoes, peeled and diced into 1/4-inch cubes
- 1 cup (150 g) yellow onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup (60 ml) beef broth or water
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add the ice water, mixing with a fork, until the dough just comes together. Turn the dough out onto a lightly floured surface, gather it into a ball, then divide into 6 equal portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough chills, combine the ground beef, diced potatoes, onion, salt, pepper, and thyme in a large bowl. Mix gently with your hands until everything is evenly distributed. Set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the pastry: On a lightly floured surface, roll one dough disc into a circle about 8 inches (20 cm) in diameter and about 1/8-inch thick. Keep the remaining discs refrigerated while you work.
- Fill the pasties: Place about 1/2 cup (about 120 g) of the filling onto one half of the rolled-out circle, leaving a 1-inch border. Brush the edge of the pastry with a little water. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork or by pinching with your fingers. Place the pasty on the prepared baking sheet. Repeat with the remaining dough and filling.
- Add the egg wash: Brush the top of each pasty with the beaten egg. Cut a small slit in the top of each pasty to allow steam to escape.
- Bake: Bake for 45–50 minutes, or until the pastry is golden brown and the filling is cooked through. To ensure the ground beef is fully cooked, insert an instant-read thermometer into the center of a pasty; it should read at least 160°F (71°C) (USDA FSIS safe minimum for ground meat). If the edges brown too quickly, cover them loosely with foil.
- Cool and serve: Let the pasties rest on the baking sheet for 5 minutes before serving. They are delicious warm or at room temperature.
Tips
- Keep the butter cold: The flakiness of the pastry depends on cold butter. If your kitchen is warm, chill the flour and bowl before making the dough, and work quickly.
- Don’t overwork the dough: Overmixing develops gluten, which makes the pastry tough. Mix just until the dough comes together, and handle it as little as possible.
- Adjust the filling: If you prefer a more traditional Cornish pasty, use diced beef (like chuck) instead of ground beef. If using diced beef, cut it into very small pieces and increase the cooking time by 10–15 minutes, checking that the beef reaches 160°F (71°C).
- Make ahead: You can assemble the pasties and refrigerate them unbaked for up to 24 hours. Brush with egg wash just before baking.
Serving Suggestions
Serve warm with a side of tangy brown sauce, ketchup, or a simple green salad. They’re also great with a bowl of tomato soup or pickled onions for a classic British pub-style meal.
Variations
- Cheese and onion: Add 1/2 cup (60 g) shredded sharp cheddar cheese and an extra 1/2 cup (75 g) chopped onion to the filling.
- Spicy kick: Add 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper to the beef mixture.
- Vegetarian: Replace the beef with 1 cup (150 g) cooked lentils and add 1/2 cup (75 g) diced carrots. Cook until the vegetables are tender; no need to check internal temperature.
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 freeze unbaked pasties for up to 3 months; bake directly from frozen, adding 10–15 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can use refrigerated pie crusts or puff pastry as a shortcut. If using puff pastry, bake at 400°F (200°C) for about 25–30 minutes, until golden and puffed.
Why are my pasties leaking? Leaking usually happens if the filling is too wet or the edges aren’t sealed well. Make sure to drain any excess liquid from the beef mixture before filling, and press the edges firmly with a fork.
Can I make these gluten-free? Absolutely. Use a 1:1 gluten-free all-purpose flour blend. The dough may be slightly more delicate, so handle it gently and roll it between two sheets of parchment paper if needed.
What’s the best way to crimp the edges? You can use a fork to press the edges flat, or do a traditional twist crimp: fold the edge over and pinch it with your thumb and index finger, repeating along the seam.
Can I bake them on a lower temperature? Yes, you can bake at 375°F (190°C) for about 50–55 minutes, but the crust may be less golden. Always check the internal temperature of the filling.
How do I know when they’re done? The pastry should be deep golden brown, and the filling should reach 160°F (71°C) for ground beef. If you’re unsure, insert a thermometer through the steam vent.
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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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