Beef Pasties

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Introduction

Beef pasties are a handheld meat pie with a tender pastry shell and a savory beef-and-potato filling inside. You roll out quarters of pie dough, fill each with a cup of seasoned beef mixture, fold and crimp to seal, then bake until golden—the whole recipe takes about 45 minutes and yields four substantial main-course pasties.

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 filling: Add ½ cup diced cooked carrots and reduce beef to 1½ cups. This stretches the filling further and adds sweetness and color without changing the cooking time.

Mushroom and beef: Substitute ½ cup of the beef with finely chopped cooked mushrooms (cremini or button). Mushrooms add umami depth and make the filling more tender.

Cheese top: Sprinkle a thin layer of grated cheddar over the cream wash before baking. The cheese melts into the pastry crust and adds a savory note.

Thyme to rosemary: Replace thyme with ¼ teaspoon dried rosemary, crushed. Rosemary has a sharper, more piney flavor that pairs well with beef.

Make smaller hand pies: Roll each quarter into a 6-inch circle and use ¾ cup filling per pasty instead of 1 cup. This yields 4 smaller pies that are easier to eat and bake in about 18–20 minutes.

Tips for Success

Cube the beef small and uniform. Pieces that are too large won’t cook through before the pastry browns, and uneven sizes lead to dry spots. Aim for ¼-inch cubes as stated, and trim any large sinew.

Keep your filling warm or room temperature. Cold filling will slow down the inside cooking and may make the pastry overdone by the time the beef heats through. If you prepare the filling ahead, reheat it gently before assembling.

Seal the edges firmly with the fork. A weak crimp will split open during baking and leak filling. Press down with medium pressure around the entire perimeter, making sure the tines go through both layers of dough.

Don’t skip the slits on top. Small cuts allow steam to escape and prevent the pastry from puffing too much or bursting. Two or three short slits per pasty are sufficient.

Watch for golden brown, not burnt. At 450°F, pastry browning and filling cooking happen quickly. Start checking around 20 minutes; the crust should be deep golden and the cream glaze caramelized, but the edges should not be dark brown.

Storage and Reheating

Reheat on a baking sheet in a 350°F oven for 8–10 minutes, uncovered, until the pastry is warm and crispy again. Microwave reheating will soften the crust, so the oven is preferred.

FAQ

Can I make the filling the day before?

Yes. Prepare the beef mixture, cool it completely, and store it in a covered container in the refrigerator. Reheat gently in a saucepan before assembling the pasties to ensure the filling and pastry bake evenly.

What if I don’t have half and half cream?

How do I know if the pastry is fully cooked inside?

If the slits on top show steam and the bottom is no longer pale when you carefully lift a pasty, the inside is done. The internal filling should be steaming when you first bite in.

Can I use store-bought pie dough?

Yes. Use one package of thawed pie dough (about two crusts), rolling out four equal sections. Cooking time will not change, though homemade dough may brown slightly faster.