This Pasty recipe has been made in my family for years. Pasty (pronounced pass-tee) are traditional meat hand pies from the Cornish area of England. They were also traditional in the coal mining regions of PA. They are truly a delicacy of flakey pastry, potatoes and savory meat filing.
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This Pasty recipe is a take on one that I saw on the Great British Bakeoff. I find that show truly addicting, just like these pasties.
Originally created for miners to take for their lunches, the history is long and varied. Find it here.
- Quick Meal: The recipe takes time but can be made in quantities and frozen for use anytime you need a quick meal.
- Easy Ingredients: All found in pantry and all family favorites.
- Adaptable: Can be made with any ingredients that you have on hand.
- Makes Great Leftovers: For sure and so easy to take.
What You Need to Make this Pasty Recipe
Ingredients
- flour
- shortening
- potatoes
- House Seasoning Blend
- butter
- egg
- ground beef
- onion
Equipment
How to Make Hand Pie Recipe – Step by Step
- In Processor: First, add the flour, shortening and salt to the bowl of a food processor and then pulse until mixture resembles crumbs.
- Make Dough: Second, slowly add water until dough forms a ball. Then remove dough ball from food processor and wrap in plastic wrap and then refrigerate for 30 minutes.
- Mix Filling: Third, combine all of the filling ingredients in a bowl and mix. Meanwhile, place potato slices in ice water.
- Oven: Preheat oven to 350 degrees F. and next line a rimmed baking sheet with parchment paper.
- Form Dough: Remove chilled dough to a lightly floured work surface. Then take a 1/2 cup portion of dough and roll into and 8 inch circle.
- Build Pie: Here place 1/3 cup of the meat mixture on half of the dough circle, leaving about 1/4 inch margin, second, a single layer of potato slices on top of meat mixture and finally season and 1 teaspoon butter.
- Seal Pie: Fold the portion of dough without filling on top of the meat mixture to form a half circle. Crimp the edges tightly. Transfer to baking sheet and then use a sharp knife to cut three slits in the top of the pasty.
- Bake: Repeat, you should have 6-8 pasties. Brush with beaten egg on top of each pasty. Finally, bake for 1 hour, or until golden brown.
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Common Questions About Pasty
They can be kept in the fridge for up to a week and reheated when necessary.
Use ground turkey, chicken pork or alternatively lamb.
Of course, adjust to your families needs.
Absolutely, freeze cooked Pasty in an airtight container for up to three months.
get the family into the act and they can each fill their own with different veggies etc and they can mark their initial in the dough so they know who’s is whos.
The recipe is a one pocket meal. Ready to go on picnics or tailgating etc. I like to lighten it up with a salad, or a fruity dessert. For Example: Easy Blueberry Cobbler, Fresh Strawberry Poke Cake or No Bake Lemon Icebox Pie
Expert Tips for Making Pasty Hand Pies
- Doubled: Make ahead meal and freeze a batch.
- Vegetables: Any root vegetable can be used or add mushrooms or other vegetables.
- Cheese: Try adding a sprinkle of your favorite cheese, it is not traditional but so very good.
- Fresh Herbs: Always up the flavor.
- Dipping Sauce: A cool Dipping Sauce with Sour cream or Ranch or Spicy Dip to change the flavor.
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Pasty
Ingredients
Dough
- 5 ½ – 6 cups all purpose flour
- 2 cups vegetable shortening
- 2 teaspoons salt
- 2 cups cold water
- Pasty
- 2 russet potatoes, peeled and thinly sliced
- House Seasoning Blend
- 6 teaspoons butter
- 1 egg
Filling
- 1 ½ pounds ground beef
- 1 onion, finely diced
- 1 teaspoon House Seasoning Blend
Instructions
- Add the flour, shortening and salt to the bowl of a food processor.
- Pulse until mixture resembles crumbs.
- Slowly add water until dough forms a ball. You may not use all of the water.
- Remove dough ball from food processor and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- Combine all of the filling ingredients in a bowl and mix until combined.
- Refrigerate until ready to use.
- Preheat oven to 350 degrees F.
- Place potato slices in ice water.
- Remove chilled dough from refrigerator and lightly flour your work surface.
- Lined a rimmed baking sheet with parchment paper.
- Take a 1/2 cup portion of dough and roll into and 8 inch circle.
- Place 1/3 cup of the meat mixture on half of the dough circle, leaving about 1/4 inch margin.
- Place a single layer of potato slices on top of meat mixture.
- Season with a pinch of House Seasoning Blend.
- Top with 1 teaspoon butter.
- Fold the portion of dough without filling on top of the meat mixture to form a half circle.
- Crimp the edges tightly.
- Transfer to baking sheet.
- Use a sharp knife to cut three slits in the top of the pasty.
- Repeat with remaining dough and meat mixture. You should have 6-8 pasties.
- In a small bowl, beat the egg.
- Brush the Egg wash on top of each Pasty.
- Bake for 1 hour or until golden brown.
Expert Tips
- Doubled: Make ahead meal and freeze a batch.
- Vegetables: Any root vegetable can be used or add mushrooms or other vegetables.
- Cheese: Try adding a sprinkle of your favorite cheese, it is not traditional but so very good.
- Fresh Herbs: Always up the flavor.
- Dipping Sauce: A cool Dipping Sauce with Sour cream or Ranch or Spicy Dip to change the flavor.
a proper pasty for a change. Too many of them have all sorts of veggies in them, but a Cornish Pasties are only made with potato and meat, maybe some onion for favouring and plenty of pepper.
These meat pies are keepers. I am pinning to make again.
These always come out comforting on a dreary day!
I’ve seen pasties like this one made on the Great British Baking show and I always think they look so fantastic. Now, you’ve inspired me to go ahead and try to make them. Thanks for sharing the recipe!