Warm, hearty, and packed with savory flavors, Beef Pasties are the kind of comfort food that turns a simple meal into a celebrated family tradition. Imagine biting into golden, flaky pastry to reveal a perfectly seasoned beef and vegetable filling—every single bite is a comforting embrace. Whether served piping hot from the oven or packed up for a picnic, these classic hand pies represent the best of British baking and have won a permanent place in my kitchen (and heart). Each little parcel delivers a full meal in itself, making Beef Pasties as practical as they are absolutely delicious.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Beef Pasties lies in just a handful of honest, everyday ingredients—each one brings something special to the table, from the rich crust to the hearty filling. These building blocks create the layers of flavor and texture that make every bite wonderful.
- All-purpose flour: The backbone of your pastry; makes for a tender, flaky crust that holds everything together.
- Salt: Just a touch, but it really brings out both the flavor in the dough and the filling.
- Cold unsalted butter, cubed: Essential for a melt-in-your-mouth, layered pastry—keep it as cold as possible!
- Ice water: Helps the dough come together without melting the butter, which is the secret to that dreamy texture.
- Ground beef: The delicious, savory heart of each pasty, full of flavor and protein.
- Potato, peeled and finely diced: Adds hearty bulk and soaks up all the lovely meat juices as they bake.
- Onion, finely chopped: Gives a pop of sweetness and depth to the filling.
- Carrot, peeled and finely diced: A vibrant splash of color and subtle natural sweetness.
- Salt, pepper, and dried thyme: Simple seasonings that work together to make the filling shine.
- Egg, beaten (for egg wash): That glossy, golden finish on top is thanks to a quick brush of egg wash before baking.
How to Make Beef Pasties
Step 1: Make the Pastry Dough
Start by combining your flour and salt in a large bowl—it’s a humble beginning, but the makings of a beautiful crust. Using a pastry cutter (or your fingers if you’re feeling rustic), work in the cold, cubed butter until the mixture is crumbly. Sprinkle in ice water, a tablespoon at a time, just until the dough holds together. Don’t overdo it! Shape it into a disk, wrap, and let it chill for at least 30 minutes. This rest allows the gluten to relax and the butter to solidify, both crucial for an ultra-flaky, tender pastry.
Step 2: Prepare the Beef Filling
While your dough chills, it’s time to make that wonderful filling for your Beef Pasties. Mix together ground beef, finely diced potato and carrot, chopped onion, and your seasonings: a sprinkle of salt, a bit of pepper, and a pinch of dried thyme. Give it all a good stir so every bite ends up with a little bit of everything.
Step 3: Roll and Fill the Pastry
Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Using a 6-inch round cutter (or a bowl as a guide), cut the dough into circles. Scoop about 1/3 cup of filling into the center of each circle—resist the urge to overfill! Fold the dough over to create a half-moon, then crimp the edges well to keep all that savory goodness tucked inside.
Step 4: Assemble and Bake
Set your Beef Pasties onto a parchment-lined baking sheet, evenly spaced for good air flow. Brush the tops with the beaten egg for a gorgeously golden crust. Bake in a preheated 400°F (200°C) oven for 35–40 minutes, until each pasty is beautifully browned and crisply puffed. Let them cool slightly—if you can resist—before digging in.
How to Serve Beef Pasties
Garnishes
Fresh parsley or chives sprinkled over the still-warm pasties adds an inviting splash of color and an herby little lift that cuts through the richness. For extra indulgence, consider a dollop of tangy HP sauce or grainy mustard on the side.
Side Dishes
Classic Beef Pasties pair well with a crisp green salad or steamed seasonal veggies for a bright, fresh counterpoint. If you’re feeling proper British, serve them alongside baked beans or a bowl of creamy mashed potatoes for the ultimate comfort food experience.
Creative Ways to Present
Pasties are perfect picnic fare and look especially appealing piled onto a rustic wooden board. For parties, make mini beef pasties as bite-sized appetizers. Or try wrapping individual pasties in checkered paper for a nostalgic, old-fashioned lunchbox treat.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Pasties keep beautifully! Store any cooled pasties in an airtight container in the refrigerator for up to four days. They’ll stay moist and delicious, ready for a quick lunch or midnight snack.
Freezing
Beef Pasties freeze exceptionally well, both baked and unbaked. Arrange them on a tray to freeze solid, then transfer to zip-top bags or containers. If unbaked, bake straight from the freezer, adding about 10 extra minutes. Baked ones just need reheating!
Reheating
To reheat, pop the pasties in a 350°F (175°C) oven until heated through and the crust is crisp again—about 15 minutes. A quick zap in the microwave works too, but the oven keeps that irresistible flakiness.
FAQs
Can I substitute ground pork or other meats in Beef Pasties?
Absolutely! A blend of ground beef and pork gives a richer flavor, while ground lamb or turkey works for a different twist. Just adjust the seasonings to match the meat.
How do I prevent my pasties from leaking while baking?
Sealing the edges really well is key. Crimp them tightly with your fingers or a fork, and make sure the pastry isn’t stretched too thin. Chilling the assembled pasties before baking also helps keep everything intact.
Is it okay to add extra vegetables or cheese?
You can absolutely get creative! Toss in peas, corn, or even shredded cheddar for a new flavor. Just be mindful not to overload the filling, or the pastry might not seal properly.
Do you have to let the dough rest, or can I skip that step?
Letting the dough rest is important for a tender, flaky crust. It gives the gluten time to relax, making it easier to roll out without shrinking, and helps the butter stay cold for that heavenly texture.
Are Beef Pasties meant to be eaten hot or cold?
Part of what makes Beef Pasties so delightful is their versatility! They’re delicious warm from the oven, but just as good cold for picnics or packed lunches. You really can’t go wrong either way.
Final Thoughts
Few recipes are as comforting and crowd-pleasing as Beef Pasties, and I truly hope you give them a try. Once you taste that flaky crust and savor the hearty filling, you’ll see why they’re a timeless favorite. Happy baking!
Print
Beef Pasties Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 pasties
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Non-Vegetarian
Description
Delicious and savory Beef Pasties filled with a flavorful mix of ground beef, vegetables, and herbs, enclosed in a flaky pastry crust.
Ingredients
Pasty Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
Filling:
- 1 lb ground beef
- 1 medium potato, peeled and finely diced
- 1 small onion, finely chopped
- 1 medium carrot, peeled and finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water and mix until dough forms. Chill for 30 minutes.
- Make the Filling: Mix beef, potato, onion, carrot, salt, pepper, and thyme.
- Assemble: Roll out dough, cut circles, place filling, fold, crimp edges, brush with egg wash.
- Bake: Preheat oven to 400°F. Bake pasties for 35–40 minutes until golden and cooked through.
- Serve: Let cool slightly before enjoying.
Notes
- These pasties can be served hot or cold.
- For a richer flavor, use a mix of ground beef and pork.
- Unbaked pasties can be frozen for later use.
Nutrition
- Serving Size: 1 pasty
- Calories: 430
- Sugar: 2g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
