Beef Pasties

Introduction

These beef pasties come together quickly with a savory filling of cubed roast beef, potatoes, and broth folded into flaky pastry and baked until golden. You’ll have four individual hand pies ready in under an hour, making them practical for a weeknight dinner or a portable lunch you can eat warm or at room temperature.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 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 version: Add ½ cup diced carrots and ½ cup diced celery to the filling mixture. These soften during filling assembly and add sweetness and texture without changing the cooking time.

Herb boost: Replace the thyme with a combination of ⅛ teaspoon thyme, ⅛ teaspoon oregano, and ⅛ teaspoon rosemary for a more complex savory profile.

Cheese crust: Mix 2 tablespoons grated sharp cheddar into the cream before brushing the pastry tops for a richer, more tangy golden finish.

Cornish pasty style: Reduce the broth to ½ cup and add ¼ cup diced rutabaga or turnip to the filling for a drier, more traditional texture that holds up better when eaten by hand.

Individual meat and potato pies with gravy: Omit the cream brush and serve the baked pasties with warm beef gravy alongside for dipping instead of brushing the tops.

Tips for Success

Don’t oversaturate the filling: Measure the broth carefully and let the beef mixture cool slightly before assembling. Soggy pastry comes from excess liquid, not from the filling itself.

Seal edges firmly: Use the fork to crimp all the way around the edge, pressing down evenly. This prevents the pastry from opening during baking and the filling from leaking out.

Brush cream just before baking: Apply the cream topping right before the pasties go into the oven so the pastry stays flaky and the cream doesn’t dry out or brown too early.

Cut steam vents after sealing: Make two or three small slits in the top of each pastry after crimping the edges. This lets steam escape gradually and keeps the filling from bursting through the crust.

Roll pastry to even thickness: If your pastry circles are thicker in some spots than others, the thin areas will brown too quickly while thick areas remain underdone. Aim for a consistent ¼-inch thickness throughout.

Storage and Reheating

Freezer: Wrap unbaked pasties individually in plastic wrap and then in foil, or layer them in a freezer container with parchment between each one. Freeze for up to 2 months. Bake from frozen by adding 5–10 extra minutes to the baking time; no thawing needed.

FAQ

Can I use store-bought pie dough instead of making pastry from scratch?

Yes. One package of refrigerated or frozen pie dough (typically two 9-inch crusts) is the right amount. Thaw according to package directions before rolling.

What if my filling is still warm when I assemble the pasties?

Let it cool to room temperature first. Warm filling will soften the pastry and make sealing difficult. Set the mixture aside for 10–15 minutes.

Can I make these ahead and bake them later?

Yes. Assemble the pasties, place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 8 hours. Bake directly from the cold state, adding 2–3 minutes to the baking time.

Is the beef broth essential, or can I use something else?

The broth provides moisture and savory flavor. Chicken broth works as a substitute and will lighten the taste slightly, but the texture and cooking time remain the same.