Beef Pasties

PIn it

Introduction

These beef pasties come together in under an hour and deliver a complete meal in one hand-held package—seasoned beef, potatoes, and broth all enclosed in flaky pastry. The filling is assembled cold, then the pastry bakes until golden, sealing in moisture and flavor. They work as a weeknight dinner, a packed lunch, or a make-ahead freezer option.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• 2 cups (400 g) cubed cooking roast beef, in ¼-inch (65 mm) pieces
• 1½ cup (350 mL) cubed cooked potatoes
• 1 cup (240 mL) beef broth
• ½ cup (120 mL) diced cooked onion
• 1 tablespoon (15 mL) parsley
• ¼ teaspoon (1 mL) thyme
• ½ teaspoon (3 mL) salt
• ⅛-¼ teaspoon (1-3 mL) pepper
• Pastry for double crust pie (9-inch or 22 cm)
• Half and half cream

Instructions

1. Preheat oven to 450°F (230°C).
2. Combine beef, potatoes, broth, onion, parsley, thyme, salt, and pepper. Set aside.
3. On a lightly floured surface, roll out ¼ of the pastry into an 8-inch (20 cm) circle.
4. Mound 1 cup (240 mL) of filling on half of circle.
5. Moisten edge of pastry with water.
6. Fold dough over filling. Crimp edges with fork to seal.
7. Place on ungreased baking sheet.
8. Repeat with remaining pastry and filling.
9. Cut slits in top of each completed pastry.
10. Brush tops with cream.
11. Bake 20 to 25 minutes or until golden brown.

Variations

Vegetable-forward filling: Replace half the beef with diced cooked carrots and celery to stretch the filling further and add sweetness and texture contrast.

Cheese topping: Sprinkle grated sharp cheddar or Gruyère over the cream-brushed pastry before baking for a savory richness.

Herb shift: Swap thyme for rosemary or add a pinch of sage to deepen the savory profile.

Single-crust version: Use only half the pastry and top each pasty with a thin pastry lid rather than a full fold, reducing baking time slightly.

Leek and potato emphasis: Increase potatoes to 2 cups and add ½ cup diced cooked leeks, reducing beef to 1½ cups for a lighter, vegetable-forward version.

Tips for Success

Dice ingredients uniformly. Cut beef, potatoes, and onion into roughly the same size so they cook evenly inside the pastry and distribute consistently.

Don’t overfill. Exactly 1 cup of filling per pasty prevents leaking and ensures the pastry seals properly when folded.

Seal edges firmly. Press the fork tines all the way around the crimped edge to prevent filling from escaping during baking.

Brush generously with cream. A thorough cream coating promotes even browning and gives the pastry a glossy, appetizing finish.

Cut vents before baking. The slits in the top allow steam to escape gradually, preventing the pastry from puffing unevenly or splitting.

Storage and Reheating

Refrigerator: Store cooled pasties in an airtight container for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 12–15 minutes, covered with foil to prevent over-browning.

Freezer: Freeze unbaked pasties on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen at 450°F (230°C) for 30–35 minutes, adding 5–10 minutes to the standard time.

FAQ

Can I use store-bought pie crust? Yes. Most double-crust pie packages contain enough dough for all four pasties. Thaw according to package directions before rolling.

What if my filling leaks during baking? This usually means the seal wasn’t crimped tightly enough or the filling was overstuffed. For next time, press the fork edges more firmly and stick to the 1-cup measure per pasty.

Can I make these ahead and bake the next day? Yes. Assemble the unbaked pasties, cover them with plastic wrap, and refrigerate up to 12 hours. Bake directly from the fridge at 450°F (230°C), adding 2–3 minutes to the baking time.

What is the pastry for double crust pie? This refers to a standard pie dough recipe or store-bought pie crust (the kind sold as two rolled disks or a ball). It yields enough dough to make four 8-inch pasties.