Delicious beef pasties made with savoury mince and light, golden puff pastry are a dinner the whole family will love. These pasties are bursting with flavour, packed with vegetables and are quick and easy to prepare. They freeze well, so you can make a big batch and reheat on busy nights. The best beef pastie you'll try!
Beef Pasties are a quick and easy dinner that this whole family will love. Using my delicious savoury mince recipe and some light, golden and flaky puff pastry, you'll have irresistible pasties on the table in no time.
This isn't your grandmother's pastie recipe. For starters, my pasties have flavour. Yep - I'm going there!
Traditional pasties are notoriously flavourless. What would you expect from putting plain raw mince and chopped vegetables in some pastry?
This recipe uses my savoury mince as the filling and it really shines in pasties, plus it's a great way to repurpose leftovers! Just try and stop at one.
Why you'll love this recipe...
- Full of flavour.
- Quick and easy.
- A great way to repurpose leftover savoury mince.
What's in a pastie?
Traditional Cornish pasties are pretty simple. They generally use beef mince / ground beef, onion, swede and potato.
Of course there's plenty of variations on this. Some recipes put raw ingredients directly into pastry and cook in the oven. Others recommend cooking first, then placing in the pastry.
I personally find traditional pasties a bit flavourless, so I use a savoury mince that's cooked first and packed with flavour.
What pastry are pasties made from?
Pasties can be made from either puff pastry or shortcut pastry. I personally prefer puffy pastry as I love how light and flaky it is, but the beauty of this recipe is you can really use either! I use store-bought frozen puff pastry for ease.
Ingredients
Making these pasties are so simple. I make them using my savoury mince recipe as a base, which is so quick and easy to prepare. Here's what you'll need (full measurements listed in the printable recipe card below)...
For the Savoury Mince
- Olive Oil
- Brown / Yellow Onion
- Garlic
- Carrot
- Celery
- Potato
- Beef Mince / Ground Beef
- Worcestershire Sauce
- All Purpose Flour
- Beef Stock
- Tomato Paste
- Frozen Peas
For the Pasties
- Puff Pastry
- Egg
How to Make Beef Pasties - Step by Step
Cook Savoury Mince following the instructions in this post.
Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.
Remove puff pastry sheets from the freezer, seperate and allow to thaw partially. Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
Place pasties upright on the baking trays, brush each pastie with the egg wash and bake in the oven for 20 minutes, or until golden, puffy and cooked through.
Can you freeze pasties?
Absolutely. Once cooled, cooked pasties can be frozen in an airtight container for up to 3 months.
How do you reheat cooked pasties?
Preheat the oven to 180C / 350F, and place frozen pasties on a lined baking tray. Bake for 10 minutes, or until warmed through.
You can microwave them but I don't recommend this as the pastry tends to go soggy.
TOP TIPS
- You can cook the savoury mince ahead of time to use in this recipe.
- If you're making the savoury mince at the same time, allow the savoury mince to cool before packing into the pastry.
- Feel free to use shortcut pastry instead of puff pastry.
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4.5
17 comments & reviews
Technolong.Com
March 16, 2020
Made these but used minced beef instead, just as gorgeous, will definitely be making again, husband and I loved them. Will also freeze some, if they don't get eaten first!
Cassie
March 16, 2020
So Glad you enjoyed them!!
Kathy
May 7, 2020
Naomi
August 18, 2020
Yum! My husband is welsh and loves pasties. He really enjoyed these. Have tried making them with home made pastry. So tough they had to be cut with an electric knife! My fault, pastry is my Nemesis. Love cooking, quite experienced but put pastry recipe in front of me and I usually fall to the floor crying. Lol
Cassie
August 18, 2020
Getting the tick of approval from a Welshman is an honour! I'm with you on the pastry front. I'm absolutely hopeless at making my own. I'm just so glad frozen pastry exists haha.
Julie
September 10, 2020
If you think traditional pasties are flavourless, you haven't actually tried a proper traditional Cornish Pasty.
Cassie
September 10, 2020
I'm glad you like the traditional kind Julie 🙂 The only traditional Cornish Pasty recipes I've seen are simply meat, veg, salt and pepper which I haven't found to be overly flavourful but I'm sure there are places you can buy them that add things that make them more delicious. Hope you enjoy the recipe!
Sandy
October 12, 2020
These are not Pasties! Change the name. These look good,but they are not pasties. I grew up with pasties,I make pasties.. Anyone who has actually eaten the original pasties knows these are not pasties.
Cassie
October 12, 2020
Hey Sandy, I can see you feel very passionately about traditional pasties. If you actually read the post you'd know I make no claim that these are traditional and am very upfront that these are a different version of pasties. There's plenty of traditional cornish pasty recipes online which I'm sure you'll find better suited to your taste. Have a lovely day!
Avril
November 1, 2020
I tried these with great trepidation ( hopeless with pastry) but the turned out DELICIOUS Really enjoyed. I used beef mince with all the veg. Yum!
Cassie
November 2, 2020
I'm SO happy to hear that Avril!
Daymon Jones
November 7, 2020
After it took a bit to find out what a brown onion was (yellow in the states) I put these together. I did change the recipe by adding cayenne pepper and a dash of tabasco pepper sauce. They were absolutely delicious,
They reminded me of the Cajun Meat Pies I grew up eating.
Cassie
November 7, 2020
Hey Daymon! Oh that's awesome to hear. Love the idea of adding some spice to these - I need to find out more about these cajun meat pies! They sound delicious.
Lori
November 14, 2020
Hi Cassie, I make a savory beef dish very near to yours. But instead of beef broth, I use 1 bottle Guinness and 1 Tablespoon concentrated beef paste then simmer on low for 45-60 minutes. Adds an extra dimension of flavor that is so amazing!!
Cassie
November 15, 2020
Love those suggestions Lori - will give them a go next time 🙂
Cleeo2
July 9, 2021
I made the meat mixture/mince and it smelled just like my beef stew. So, I was not sure how I would like it in a pastry. I assembled half of them and popped them in the oven before realizing that I forgot the peas! I finished the remaining by adding a few peas atop the mince and folding them up. When first pealess batch was done I sampled one and to my surprise found it delectable! Puff pastry, where have you been all my life? Then, I sampled one from the second batch with peas. Surprisingly, I preferred without peas, due to the sweetness they added. Thank you for the recipe. Its a keeper!
Cath
May 11, 2022
Recipe appears to be very tasty - I'll try...I am of Danish decent and I always thought they were from Denmark. Family story goes that the men were in western US as lumberjacks & they took Pasties for lunch - they heated them up on the machinery engines and were happy - from My grandmother (I'm 76 yo so this has a long history in my family)