Have you ever eaten any pasties before? If not, let’s make it happen today.

If you don’t eat or like beef, I challenge you to resist the urge to be enthralled by these foods. It’s made of my pie crust made of buttermilk, so it’s buttery, flaky, and delicious.

And the filling is so tasty that you’ll be tempted to take a bite before baking it into the pastry.

Beef Pasties Made Easy

Meat pie recipes like these can be intimidating. However, I believe this recipe is pretty straightforward.

There is always a certain amount of difficulty when making homemade pastry stuffed with ingredients. This recipe can make as easy as possible.  Possiblerust for the buttermilk pie is made using a food processor, and it is straightforward to learn the handling of and roll.

In contrast to many pastries I’ve seen, the stuffing is cooked before putting the pies in the oven, so you don’t have to fret about whether the meat is cooked to perfection or the vegetables are cooked totenderlyefore taking them out of the range.

Ingredient Notes

If you have an old-fashioned pie crust recipe, you could use it, or even store-bought ones in place of the buttermilk crust in the recipe above; however, I love this particular pie crust. It’s simple to make and comes out SO deliciously flaky and gorgeous. If you’ve never baked pie crust before or require more in-depth instruction, I wrote an entire blog post about the crust, complete with step-by-step photos.

Sliced potatoes and carrots: I like to make the filling a bit simple, using the ingredients of meat, carrots, onions, and potatoes; however, feel free to add other vegetables such as peas, parsnips, or rutabagas.

How to Make Pasties

1. Create your pie crust by grinding together butter, flour, and buttermilk in the machine until the mixture becomes crumbles beginning to stick together. Take half of the crumbs on a piece of plastic wrap and then press them into a 1-inch thick disk. Repeat the process with the remainder of the dough. Refrigerate for at least one hour.

2. The filling is prepared by cooking the beef, adding vegetables, and securing it with water. Add spices and bring the dish to a boil until the potatoes begin to become soft. After the potatoes are cooked, add 1 cup of the cooking liquid, butter, and flour to create an easy gravy. Mix the sauce, meat, and veggies before letting it cool down.

3. Make the pasties. Cut each disc into three equal pieces, roll them out, and then fill them with the filling. Cover the tops with a fold and then use a fork to close the edges after brushing them the edges with eggs. Cook until the pastry is golden. Then take them out to enjoy!

Do you have the ability to freeze pasties?

Yes! One of my favorite things about pastries is that they can be frozen andd in a flash. All you need to do is take one from the freezer, place it into the microwave, and then one or two seconds later; you’ll have an incredibly hot and delicious pasty that tastes like it just emerged from the oven!

For freezing: Wrap individually in plastic wrap and place in an airtight container or freezer bag.

To heat: Unwrap the pasty and put it on a microwave-safe plate. Reheat frozen pasties in the microwave for 1 to 2 minutes, until steaming hot throughout.

Can they be prepared in advance?

Sure. Beef pasties are great to make ahead of meals and lunches. Bake the pasties beforehand, then heat them in the microwave when ready to enjoy them.

If you’d prefer to prepare the crust and filling ahead of time and bake them before serving, it’s also possible. The pie dough can be stored in the fridge for approximately 48 hours and in the freezer for two weeks. Fillings can be made up to 48 hours ahead.

Can I make this recipe in a double batch?

Yes. The recipe can be doubled. However, you’ll likely require making the dough in two separate batches. Some food processors aren’t sufficient or powerful enough to manage a double set from this recipe.

To increase the number of ingredients in the recipe, move your cursor over the portion size on the recipe card or press if you’re using a mobile and shift the slider.

Easy Beef Pasties

These simple homemade beef pastries (beef hand pie) are made from flaky, buttery pie crust, wrapped in a delicious mix of beef, carrots, onions, potatoes, and potatoes with a simple homemade gravy.


Before taking measurements, put the butter cubes into the freezer and allow it to cool.

Mix sugar, flour, and salt. Add it to the processor. Add butter, and process until the butter has been separated from the flour but is still visible in chunks.

While you are pulsing slowly, slowly pour in 1/2 cup of buttermilk. Continue to pulsate until the buttermilk has been incorporated into the dough. At this moment, the dough should appear like coarse crumbles that retain their shape when squeezed. If your dough doesn’t keep its shape, pour into a bit of buttermilk, as much as 2 1/2 tablespoons more, until it is. The dough may appear somewhat intimidating, but don’t fret. It’s supposed to look like this!

Place the plastic wrap on your counter. Place half of the dough crumbles onto the paper. The sides of your plastic wrap, and then press them to create a 1-inch thick disc. Repeat this process for the remainder of the dough. Place the dough in a bag and freeze for at least one hour or up to 24 hours.

Prepare Filling

In a large saucepan, melt the butter at medium-high temperature (observe you don’t want to burn your butter), then add the meat. Cook until it is nicely browned.

Add the carrots and potatoes, and cover them with water to submerge the meat and veggies. Add pepper, salt, rosemary, and oregano.

Bring the water to an unbeatable boil, then reduce to medium and cook for 5 minutes. The meat should be cooked, and the potatoes should soften and still have a little bite.

Take off the heat and drain any cooking juice into another container for use later. Place the meat, liquid, and vegetables aside.

Melt the remaining three tablespoons of butter in a medium saucepan on medium-high heat. Add onions, and allow them to cook till they soften, about 2-3 minutes. Add flour and whisk for one minute until a sticky consistency forms and the flour becomes golden. Mix in one cup of cooking liquid that you used to cook your potatoes and meat (discard the remainder). Let it simmer for 2 to 4 minutes, continuously whisking until thick gravy forms. Remove from the heat and add the vegetable and meat mixture to ensure all are thoroughly coated.

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