Beef Pasties
A hearty, savory hand pie filled with tender beef, potatoes, and root vegetables, all encased in a flaky, golden-brown crust. This classic Midwest comfort food, with roots in Cornwall, England, is a complete meal in itself, perfect for a satisfying lunch or dinner.
For 4 servings
5 steps. 55 minutes total.
- 1
Step 1
- a.Prepare the Pastry Dough
- b.In a large bowl, whisk together 2.5 cups of all-purpose flour and 1 tsp of salt.
- c.Add 1 cup of cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- d.Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to clump together. Do not overmix.
- e.Turn the dough onto a clean surface, gather it into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30-60 minutes to allow the gluten to relax.
- 2
Step 2
- a.Make the Filling
- b.While the dough chills, prepare the filling. In a large bowl, combine the cubed beef, diced potato, chopped onion, and diced rutabaga.
- c.Season the mixture with 1.5 tsp of salt and 1 tsp of black pepper. Toss thoroughly to ensure everything is evenly coated.
- 3
Step 3
- a.Assemble the Pasties
- b.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- c.Remove the chilled dough from the refrigerator and divide it into 4 equal portions.
- d.On a lightly floured surface, roll one portion of dough into a 9-inch circle, about 1/8-inch thick.
- e.Mound one-quarter of the filling onto one half of the dough circle, leaving a 1-inch border around the edge.
- f.Dot the top of the filling with 1 tablespoon of butter.
- g.Lightly brush the dough border with water. Fold the empty half of the dough over the filling to create a half-moon shape.
- h.Press the edges together firmly to seal. Crimp the sealed edge by folding it over itself to create a 'rope' pattern, or press with the tines of a fork.
- i.Using a sharp knife, cut two small slits on top of the pasty to allow steam to escape during baking. Repeat with the remaining dough and filling.
- 4
Step 4
- a.Bake to Golden Perfection
- b.Carefully transfer the assembled pasties to the prepared baking sheet.
- c.In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops and sides of the pasties evenly with the egg wash for a golden, shiny finish.
- d.Bake in the preheated oven at 400°F (200°C) for 20 minutes.
- e.After 20 minutes, reduce the oven temperature to 350°F (175°C). Continue baking for another 30-35 minutes, or until the crust is a deep golden brown and the filling is tender (a skewer should easily pierce the vegetables).
- f.If the crust begins to brown too quickly, you can tent it loosely with aluminum foil.
- 5
Step 5
- a.Rest and Serve
- b.Remove the pasties from the oven and let them rest on the baking sheet for at least 10 minutes before serving. This crucial step allows the juices in the filling to redistribute, preventing them from running out when cut.
- c.Serve warm, either on their own or with a side of gravy or ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest crust, ensure your butter, bowl, and water are as cold as possible. You can even chill your flour.
- 2Do not overwork the pastry dough. The visible pea-sized pieces of butter are what create the flaky layers.
- 3Cut the beef and vegetables into small, uniform cubes (about 1/4 to 1/2-inch) to ensure they cook through completely in the allotted time.
- 4The steam vents on top are essential. Without them, pressure can build up, causing the pasty to burst or become soggy inside.
- 5For a richer flavor, you can use beef stock instead of water for the egg wash.
- 6Pasties can be frozen before baking. Place them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 15-20 minutes to the baking time.
Adapt it for your goals.
Vegetarian
Replace the beef with a mixture of mushrooms, lentils, and carrots. Add a teaspoon of dried thyme or rosemary to the filling for an earthy flavor.
SpicySpicy
Add 1/2 teaspoon of red pepper flakes or a finely diced jalapeño to the filling for a bit of heat.
Meat VariationMeat Variation
Substitute the beef with cubed pork shoulder or ground lamb for a different flavor profile.
HerbaceousHerbaceous
Add 2 tablespoons of fresh chopped parsley or 1 tablespoon of fresh thyme to the filling for a brighter taste.
Why this is on our healthy list.
Source of High-Quality Protein
The beef in these pasties provides complete protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
Combining complex carbohydrates from the pastry, potatoes, and rutabaga with fats and protein creates a balanced, energy-dense meal that releases energy slowly over time.
Rich in B Vitamins
Beef is a significant source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells, helping to prevent anemia.
Frequently asked questions
A single homemade beef pasty is quite substantial and calorie-dense, typically containing between 950 and 1100 calories, depending on the exact size and the fat content of the beef and butter used.