Here’s a classic beef and vegetable pasty recipe — flaky, golden pastry filled with hearty, savoury goodness. This version makes about 6 large pasties.
Beef and Vegetable Pasties – Full Recipe
Ingredients
For the pastry:
450g (3 cups) plain flour
200g (7 oz) cold unsalted butter, cubed
1 tsp salt
6–8 tbsp cold water
1 egg (for egg wash)
For the filling:
300g (10 oz) beef skirt or chuck steak, finely diced
1 large potato, peeled and finely diced
1 small swede (rutabaga), peeled and finely diced
1 carrot, peeled and finely diced
1 small onion, finely chopped
Salt and pepper to taste
1 tsp Worcestershire sauce (optional)
1 tsp dried thyme (optional)
1 tbsp plain flour (to help bind filling)
Method
1. Make the pastry
In a bowl, mix flour and salt.
Add butter and rub in with fingertips until mixture resembles breadcrumbs.
Gradually add cold water, mixing until a firm dough forms.
Wrap in cling film and chill for 30 mins.
2. Prepare the filling
Combine diced beef, vegetables, seasonings, Worcestershire sauce, and flour in a bowl.
Mix well to coat everything evenly.
3. Assemble the pasties
Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
Roll pastry to 3mm thick. Cut into 6 rounds (about 15–17 cm diameter).
Place a generous spoonful of filling on one half of each round.
Dampen the edges with water, fold over, and crimp to seal.
Place on a baking tray lined with parchment. Brush with beaten egg.
4. Bake
Bake for 20 minutes at 200°C (180°C fan), then reduce heat to 170°C (150°C fan) and bake for another 20–25 minutes until golden brown and cooked through.
Serving Suggestions:
Serve warm with salad, chutney, or simply on their own.
Can be frozen after baking and reheated in the oven.
