Beef Pasties Recipe
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Beef Pasties Recipe

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We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 2 cups cubed cooked roast beef (1/4-inch pieces)
  • 1-1/2 cup finely chopped cooked potatoes
  • 1 cup beef gravy
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped cooked onion
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • Half-and-half cream

Nutritional Facts

1 each: 724 calories, 33g fat (14g saturated fat), 93mg cholesterol, 1057mg sodium, 71g carbohydrate (6g sugars, 2g fiber), 33g protein.


  1. In a large bowl, combine the first nine ingredients; set aside. On a lightly floured surface, roll out a fourth of the pastry into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal.
  2. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown. Yield: 4 servings.
Editor's Note: If using purchased pre-rolled pastry, cut each circle in half. Mound filling on half of the pastry; fold over, forming a wedge.
Originally published as Beef Pasties in Quick Cooking May/June 1998, p36

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MY REVIEW User ID: 6993142 259572
Reviewed Jan. 12, 2017

"I always make my own pastry crust and when these pot-roast and veggie pasties have been placed on the plates of my family--it was ooh-la-la! I have made these twice and am in the process of making them for tonight's dinner--I came to this site to get the recipe baking instructions. I just had to comment while I was here! I DO protect the sealed edge sides with foil to keep them as tender as the rest of the little pies."

cookiemegster User ID: 4948583 47524
Reviewed Mar. 16, 2010

"Very good use of leftover pot roast!"

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