Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.

Ingredients Nutrition

  • 1 medium potato, peeled and cut into 1/4 inch dice
  • 1 medium onion, finely chopped
  • 12 lb chuck or 12 lb round steak, cut into 1/2 inch cubes
  • salt & pepper
  • 1 pinch dried thyme (optional)
  • 8 ounces flour (scant 2 cups)
  • 2 ounces cold butter, diced
  • 2 ounces vegetable shortening or 2 ounces lard, chilled and diced
  • cold water (add ice cubes to keep very cold)
  • 1 eggs, beaten (to glaze) or 1 milk (to glaze)


  1. Preheat oven to 425* F.
  2. Combine potato, onion, meat, and seasonings; mix together well.
  3. Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
  4. Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
  5. Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
  6. Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.
Most Helpful

The filling mix is spot on, just what I was craving. Delicious, thank you! I'll be making these for years to come.

Dr Nick February 03, 2010

My husband, Mr.4 Stars, gave this one 5! Made with venison and followed directions except - added rutabaga. I know, but I had one and I have seen other pasties with them included. They were really good, made gravy to go along. These are a bit putsy for me, but I am hoping they will become faster to make with lots of practice. Thanks for a great one. Going in the keeper file. :] Messy44

Messy44 November 24, 2011

I made mine into one large pie but the flavors were wonderful. Just like I remembered.

adopt a greyhound October 16, 2011