Meat pasties are classic savory hand pies filled with hearty meats and vegetables, encased in a tender, golden crust.
Originally popularized in Cornwall, England, pasties have traveled across the world, winning hearts with their delicious simplicity and satisfying flavor.
Making homemade meat pasties is easier than you think — and with the right dough, filling, and technique, you can create perfectly flaky, hearty pasties ideal for meals, picnics, or parties.
Here’s how to master the art of meat pasties at home.
What Are Traditional Meat Pasties?
Traditional Cornish pasties consist of:
- A sturdy, flaky pastry shell
- A filling of diced beef, potatoes, swede (rutabaga), and onion
- Seasoning with salt and pepper
- A crimped edge to seal and identify the pasty
They were designed as a portable, all-in-one meal for miners and laborers, with the thick crust acting as a handle to hold while eating.
Today, pasties come in countless variations — including spicy, cheesy, or even vegetarian fillings.
Essential Ingredients for Meat Pasties
For the pastry:
- All-purpose flour
- Cold unsalted butter or lard
- Salt
- Ice-cold water
For the filling:
- Diced beef (chuck or skirt steak for tenderness)
- Diced potatoes
- Diced swede (or substitute with turnips or carrots)
- Finely chopped onions
- Salt and pepper
- Optional: fresh herbs like thyme or parsley
Tip:
Dice all filling ingredients finely and uniformly to ensure even cooking.
Making the Perfect Pastry
Step 1: Combine dry ingredients
- In a large bowl, whisk together the flour and salt.
Step 2: Cut in the fat
- Add cold butter or lard, cubed.
- Rub the fat into the flour with your fingertips until the mixture resembles coarse crumbs.
Step 3: Add water
- Gradually add ice-cold water, stirring gently, until a dough forms.
- Be careful not to overwork the dough.
Step 4: Rest the dough
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip:
A chilled dough is easier to handle and bakes into flakier layers.
Preparing the Meat Filling
Unlike many hand pies, traditional pasty fillings are raw when assembled.
The baking process cooks the filling inside the pastry.
To prepare:
- Dice all ingredients into small, even cubes.
- Season generously with salt and pepper.
- Add herbs if desired.
Tip:
Keep the filling simple for a traditional feel, but feel free to experiment with flavors once you master the basics.
Assembling the Pasties
Step 1: Roll out the dough
- Lightly flour your surface.
- Roll the dough to about ⅛ inch thickness.
- Cut out large circles (about 6–8 inches across).
Step 2: Fill the pasties
- Spoon a generous amount of filling onto one half of each circle, leaving a border around the edge.
Step 3: Seal the edges
- Brush the edges lightly with water.
- Fold the dough over the filling to create a half-moon shape.
- Press and crimp the edges firmly to seal.
Tip:
Traditional Cornish pasties are crimped along the side, but top crimping is also common.
Baking Instructions
Step 1: Preheat the oven
- Set the oven to 375°F (190°C).
Step 2: Egg wash
- Beat an egg with a splash of milk.
- Brush the tops of the pasties for a golden, glossy finish.
Step 3: Bake
- Place pasties on a lined baking sheet.
- Bake for 40–50 minutes until the pastry is golden and the filling is cooked through.
Tip:
Allow pasties to cool slightly before serving to let the filling set.
Variations on Meat Pasties
Once you master the classic version, try experimenting:
- Add diced cheese to the filling for extra richness.
- Use ground beef instead of diced steak for a different texture.
- Try spicy versions with chili flakes or paprika.
- Make chicken and mushroom pasties for a comforting twist.
Tip:
Always taste and adjust your seasoning, as pasty fillings rely heavily on salt, pepper, and simple seasoning.
How to Freeze and Reheat Pasties
Freezing:
- Assemble pasties but do not bake.
- Freeze them on a tray until solid, then transfer to freezer bags.
Baking from frozen:
- Bake directly from frozen at 350°F (175°C) for 50–60 minutes.
Reheating baked pasties:
- Reheat at 325°F (160°C) for 15–20 minutes.
- Avoid microwaving to maintain the crisp pastry.
Tip:
Freezing raw pasties allows you to enjoy fresh-baked flavor anytime.
Tips for Perfect Homemade Pasties
Use Cold Ingredients:
- Cold butter and water keep the pastry tender and flaky.
Work Quickly:
- Overhandled dough can become tough.
Keep Fillings Dry:
- Wet fillings can cause soggy pastry.
Seal Well:
- Make sure the pasty is tightly sealed to prevent leaks during baking.
Rotate the Baking Tray:
- Halfway through baking, rotate the tray to ensure even browning.
Tip:
Let the pasties cool slightly before moving them to avoid breaking the crust.
Serving Suggestions
Meat pasties are delicious served warm or at room temperature.
Perfect pairings include:
- Simple green salad
- Pickles or chutneys
- Hot mustard or horseradish sauce
- A cup of hot tea or a pint of ale for a true British feel
Tip:
Pasties are equally good packed for picnics or eaten fresh from the oven.
Homemade Pasties Worth Every Bite
Learning how to make meat pasties from scratch brings comfort, tradition, and unbeatable flavor to your kitchen.
The combination of buttery, flaky pastry and hearty filling creates a satisfying meal that’s perfect for any occasion.
Once you try homemade pasties, you’ll appreciate just how incredible simple ingredients can taste when treated with care and baked to perfection.
Start with the classic recipe, and soon you’ll be customizing fillings, folding dough effortlessly, and serving up warm, golden pasties that everyone will love.