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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
Prepare the Pastry Dough
Make the Filling
Assemble the 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.
This midwest recipe takes 95 minutes to prepare and yields 4 servings. At 1007.13 calories per serving with 38.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Bake to Golden Perfection
Rest and Serve
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.
Add 1/2 teaspoon of red pepper flakes or a finely diced jalapeño to the filling for a bit of heat.
Substitute the beef with cubed pork shoulder or ground lamb for a different flavor profile.
Add 2 tablespoons of fresh chopped parsley or 1 tablespoon of fresh thyme to the filling for a brighter taste.
The beef in these pasties provides complete protein, which is essential for muscle repair, growth, and overall body function.
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.
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.
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.
Beef pasties are a very hearty and energy-dense food, originally designed for manual laborers. While they provide protein, carbohydrates, and vitamins, they are also high in calories, saturated fat, and sodium. They are best enjoyed as an occasional comfort food treat rather than a regular part of a health-focused diet.
Traditionally, a tougher cut with good marbling like beef chuck or round steak is used. As it slow-cooks inside the pastry, the fat renders and the connective tissue breaks down, resulting in tender, flavorful meat. Sirloin is a good, leaner option as well.
A soggy bottom can be caused by a few things: the filling being too wet, not baking long enough, or the oven temperature being too low. Ensure your vegetables are diced, not grated, to control moisture. Baking on a preheated baking sheet or a pizza stone can also help crisp up the bottom crust.
Yes. You can assemble the pasties, cover them tightly, and refrigerate for up to 24 hours before baking. You can also freeze them unbaked for up to 3 months; bake directly from frozen, adding about 15-20 minutes to the cooking time.
Store leftover baked pasties in an airtight container in the refrigerator for up to 3 days. For the best results, reheat them in an oven or air fryer at 350°F (175°C) for 10-15 minutes, until heated through and the crust is crisp again. Avoid using a microwave, as it will make the pastry soft.
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