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.
MORE DINNER INSPIRATION
- Beef Chow Mein
- Oven Braised Beef
- Chicken Rice Paper Rolls
- Zucchini and Bacon Slice
- Bacon and Mushroom Pasta
- OR see all Dinner Recipes
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📋 RECIPE
Beef Pasties
Made with leftover Savoury Mince, these delicious Beef Pasties are a quick and easy dinner the whole family will love.
Ingredients
For the Savoury Mince
- 1 tablespoon Olive Oil
- 1 Brown / Yellow Onion, diced
- 1 Carrot, peeled & diced
- 2 Celery Stalks, diced
- 2 Garlic Cloves, minced
- 500g / 1 lbs Beef Mince / Ground Beef
- 1 tablespoon All Purpose / Plain Flour
- 1 Potato, peeled & diced
- 1.5 cups Beef Stock
- 2 tablespoon Worcestershire Sauce
- 2 tablespoon Tomato Paste
- ¼ cup Frozen Peas
For the Pasties
- 3 sheets Frozen Puff Pastry
- 1 egg, lightly whisked
Instructions
- 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, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.
Notes
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.
Tips for Cooking Beef Pasties
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 168mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 15g
Lori says
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 says
Love those suggestions Lori - will give them a go next time 🙂
Daymon Jones says
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 says
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.
Avril says
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 says
I'm SO happy to hear that Avril!
Sandy says
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 says
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!
Julie says
If you think traditional pasties are flavourless, you haven't actually tried a proper traditional Cornish Pasty.
Cassie says
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!
Naomi says
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 says
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.
Technolong.Com says
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 says
So Glad you enjoyed them!!