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English Pasties

 English Pasties
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.
4 ServingsPrep: 20 min. Bake: 1 hour


  • 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


  • Combine flour and salt. Cut in shortening. Add enough water or milk
  • to moisten dry ingredients. Shape into a ball. Cover and set aside.
  • 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.

2 of 2

English Pasties (continued)

Directions (continued)

  • Reduce heat to 350°; bake 15 minutes longer or until golden.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 piece) equals 605 calories, 32 g fat (10 g saturated fat), 58 mg cholesterol, 518 mg sodium, 53 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.