From Scratch Beef Pasty Recipe

In my top five favorite meals, a from scratch beef pasty might be at the top. Or any sort of hand pie to be honest. They are very simple to make and if you make a big batch you can freeze them for quick meals later!

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What is a Pasty?

A pasty is basically the original Hot Pocket. The outside is made of a crispy, flaky crust that wraps around whatever delicious filling you choose. The Cornish Pasty is possibly the most famous type and where most say it originated from. If you are familiar with the Midwest of the United States, Michigan is famous for their pasties.

Pasties are traditionally considered a working class food. Miners, farmers, and other laborers often had them packed as their lunch. You can make a full on meal with meat, vegetables, dairy, and of course pastry, all in one convenient pie. Wrap it in paper and away you go with a solid stick-to-your-ribs meal.

Ideas for Pasty Filling

What I love about a pasty is that you can put pretty much anything inside them, including sweet fillings! The reason I whipped up this batch is that I had a bunch of extra beef roast that needed to be eaten or frozen tout suite.

Just like a good stew you can toss all sort of things in the pot. The main thing you want to remember is to keep it moist, but not wet.

Here are some ideas for filling options.

• Chicken
• Beef
• Pork
• Feta Cheese
• Broccoli
• Onions
• Potatoes
• Carrots
• Spinach
• Leeks
• Arugula
• Parsnips
• Artichoke
• Wild Rice
• Squash
• Mozzarella Cheese
• Pepperoni
• Pizza Sauce
• Whatever is fresh in the garden!

What is the Proper Spelling of Pasty?

There is an important difference between a “pastie” and a “pasty”. “Pasty” spelled with a “y” is a delicious type of hand pie. “Pastie” spelled with “ie” is a thin piece of material that goes on top of your nipple to keep it concealed.

Meat pies have become more popular and I’ve noticed that the “ie” spelling is used fairly often in place of the “y”. It’s likely most people won’t bat an eyelash either way you spell it, but I prefer to stick with the “y” myself.

Ingredients for a Beef Pasty

The Filling

• 1 Pound Leftover beef roast, chopped OR 1 pound browned ground beef
• 1 Potato – Red is my preference
• 2 Carrots, chopped or diced
• 1/2 onion, chopped or diced
• 3 Tablespoons Worcester Sauce
• 3 Tablespoons Brown Mustard
• 2-3 teaspoons thyme
• 2 cloves of garlic, minced
• Black pepper and salt to taste
• Other herbs as you like!

The Crust

• 3 Cups of All Purpose Flour
• 1/4 Cup Ice Water
• 1 Cup Cold Butter, cubed

Supplies for Pasty Making

• Cutting Board
• Knife
• Pan to Sautee
• Two mixing bowls
• Rolling Pin
• Cookie Sheets
• Parchment Paper
• Fork
• Knife or other cutting device like a pizza cutter

From Scratch Beef Pasty Recipe

Hand Pie Crust

First, make the crust. Combine three cups flour with one cup of cubed butter. Use a fork to incorporate the butter with the flour until it is the texture of coarse sand. A few small lumps are fine.

Drizzle in the water slowly, using your fork to incorporate it into the dough. You’ll need to use your hands then to fully combine the water, flour, and butter. Your goal is to handle it as quickly as possible, forming it into a dough ball. It should be a little moist but not sticky. If it isn’t coming together, add more water a tablespoon at a time until it shapes into a ball.

Wrap it with saran wrap or a plastic bag and place in the fridge for one hour.

While the dough chills, make the filling.

Beef Pasty Filling

Either chop or dice, depending on your texture preference, the potato, carrots, and onion. Sautee them in butter until they have softened somewhat but are still a little firm. Depending on the size of your pan you can sauté them all at once or individually.

If you are using ground beef, cook that in the same pan until browned.

Combine the vegetables and meat in a large bowl, tossing until they are thoroughly mixed.

In a smaller bowl, combine the Worcestershire sauce, mustard, thyme, garlic, and any other herbs you choose. Drizzle that over the meat and vegetable mixture and toss to coat. Add salt and pepper and other seasonings to taste.

Allow this to cool completely before adding it to the pastry.

Assembling From Scratch Beef Hand Pies

Place a sheet of parchment paper on a cookie sheet and preheat the oven to 400 degrees Fahrenheit.

Pull a hunk of dough from the ball, a little bigger than a golf ball. Leave the rest of the dough in the fridge. Lightly flour the countertop and roll out the dough into a rough circle. Take a large scoop of the filling and place it slightly of center to one side of the dough circle.

Fold the other half over top of the filling, and press down the edges. Make sure no filling is under the dough seam or it won’t seal properly.

Next, take a fork and press around the edges to make sure it is thoroughly crimped shut. Slice off any extra dough with a pizza cutter or knife.

Place the pasty on the parchment lined cookie sheet. Use a knife or kitchen scissors to snip three vent holes in the top.

If you plan to eat these now, brush them with an egg wash (mix up one egg with two tablespoons water, then brush the top of the pasty) and bake for 30-40 minutes.

If you plan to eat some of these later, do not put an egg wash on them. Bake them for only 20 minutes. See below for more on freezing them.

How to Freeze A Pasty

If you plan to freeze a few rather than eat them right away, only bake them for twenty minutes. Do not put an egg wash on them. Allow them to cool completely on a wire rack.

Once cooled, place in a ziploc bag. You can fit a few in a freezer bag. I recommend placing parchment paper between them so they don’t stick when they freeze.

To eat, you can pull one straight from the freezer and put it on a lined baking sheet. Brush with the egg wash mentioned above, then bake at 400 F for about twenty minutes.

Pin it for Later

Looking for more dinner options? Try Farmhouse Style Potato Salad or Sweet Potato Quesadillas!