Description
Discover the ultimate beef pasties recipe, a classic British savory hand pie packed with ground beef, potatoes, rutabaga or carrots, and aromatic herbs, all encased in a buttery, golden pie crust. Perfect as a hearty main course, these pasties are easy to prepare, bake to perfection, and make for a comforting meal any day of the week.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 medium russet potato, peeled and finely diced
- 1/2 cup rutabaga or carrot, finely diced
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cold butter, cut into small cubes
Dough and Finish
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare filling: In a large mixing bowl, combine ground beef, diced potato, rutabaga or carrot, chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Mix everything thoroughly until the ingredients are evenly distributed.
- Shape pasties: Unroll the refrigerated pie crusts and cut each into two halves, creating four semi-circles in total. Place a generous scoop of the beef mixture on one side of each dough semi-circle, leaving enough space along the edges for sealing.
- Add butter: Dot the top of each filling mound with small cubes of cold butter, which will melt during baking to add richness and moisture to the filling.
- Seal pasties: Fold the dough over the filling to form a half-moon shape. Press the edges firmly with a fork to tightly seal the pasties and prevent juices from leaking during baking.
- Egg wash and bake: Transfer the sealed pasties to the prepared baking sheet. Brush the tops evenly with beaten egg to give a beautiful golden color and a glossy finish once baked.
- Bake to perfection: Bake in the preheated oven for 35 to 40 minutes, until the crusts are a golden brown and the filling is fully cooked through.
- Cool and serve: Allow the pasties to cool for a few minutes after baking for easier handling. Serve warm, optionally with brown gravy or ketchup for dipping.
Notes
- Traditional pasties use rutabaga for classic flavor, but carrots are a great alternative and add subtle sweetness.
- Pasty dough can be refrigerated before baking if needed to help maintain shape.
- Pasties freeze beautifully; bake fully and cool completely before freezing. Reheat in the oven when ready to enjoy.
- Serve with sides like brown gravy, ketchup, or steamed vegetables for a complete meal.
- Press edges firmly to avoid filling leakage during baking.
