English Pasties Recipe
English Pasties Recipe photo by Taste of Home
Next Recipe

English Pasties Recipe

Read Reviews
4 2 3
Publisher Photo
Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 4 servings


  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water or milk
  • 1/2 pound beef top sirloin steak, cubed
  • 1/4 pound boneless pork steak, cubed
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 egg, beaten, optional
  • 2 teaspoons water

Nutritional Facts

1 piece: 605 calories, 32g fat (10g saturated fat), 58mg cholesterol, 518mg sodium, 53g carbohydrate (4g sugars, 3g fiber), 23g protein .


  1. Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
  2. For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden. Yield: 4 servings.
Originally published as English Pasties in Country Extra May 1992, p51

Reviews for English Pasties

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cbenne12 40390
Reviewed Nov. 20, 2013

"Had no flavour at all. I will not be making this again."

PBeau 9795
Reviewed Apr. 20, 2011

"A nice easy recipe - and delicious."

Loading Image