The traditional British Pasty is a hearty, savory dish that has been around for centuries. It is believed to have originated in Cornwall, England over 500 years ago and has since spread throughout the United Kingdom. 

The pasty is made with a variety of fillings such as beef or pork, vegetables, potatoes and seasonings all wrapped up in flaky pastry dough. Whether served hot or cold, it makes for an easy meal that can be enjoyed any time of day. 

They remind me of dumplings or calzones the way they are wrapped up!

Here are some of the best recipes out there for making your own delicious homemade version of this classic British favorite.

Traditional Cornish Pasty Recipe

Among all the British pasties, this one is the most iconic. Cornish pasty is a savory pastry filled with minced beef, potatoes, and onion. It’s usually seasoned with salt and pepper, but some versions also add thyme.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 lb minced beef, diced
• 2 large potatoes, peeled and diced
• 1 large onion, thinly sliced
• 1 tsp salt
• 1 tsp black pepper
• 1 egg, beaten

Instructions:

In a large bowl, mix together the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until a dough forms. Knead the dough for a minute, then wrap it in plastic wrap and refrigerate for 30 minutes.

In a large pot, boil the diced potatoes until tender. Drain and set aside.

In a large skillet, brown the diced beef until fully cooked, about 10 minutes. Season with salt and pepper.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

On a floured surface, roll out the dough to 1/8 inch thickness. Cut into 8-10 inch circles.

Spoon the beef mixture, boiled potatoes, and sliced onion into the center of each dough circle, leaving a 1-inch border.

Fold the dough over the filling, pressing the edges to seal. Cut a small slit in the top of each pasty.

Brush the beaten egg over the top of each pasty. Bake for 25-30 minutes, or until the crust is golden brown.

Serve hot with a side of chips or a green salad.

Beef and Onion Pasty Recipe

The beef and onion pasty is a classic British dish that combines the rich, savory flavors of seasoned beef and caramelized onions with a flaky, buttery pastry crust. This hearty and filling meal can be enjoyed hot or cold, making it a versatile option for lunch or dinner.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 lb beef stew meat, diced
• 2 large onions, thinly sliced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 egg, beaten

Instructions:

In a large bowl, mix together the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until a dough forms. Knead the dough for a minute, then wrap it in plastic wrap and refrigerate for 30 minutes.

Thinly slice your onions if you haven’t already.

In a large skillet over medium heat, caramelize the sliced onions until soft and golden, about 15 minutes. Remove from heat and set aside.

In the same skillet, brown the diced beef until fully cooked, about 10 minutes. Season with salt, pepper, and thyme.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

On a floured surface, roll out the dough to 1/8 inch thickness. Cut into 8-10 inch circles.

Spoon the beef mixture into the center of each dough circle, leaving a 1-inch border. Place a handful of caramelized onions on top of the beef.

Fold the dough over the filling, pressing the edges to seal. Cut a small slit in the top of each pasty.

Brush the beaten egg over the top of each pasty. Bake for 25-30 minutes, or until the crust is golden brown.

Cheese and Potato Pasty

This vegetarian option is a crowd-pleaser, filled with creamy, melted cheese and tender potatoes.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 2 large potatoes, peeled and diced
• 1 cup grated cheddar cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 egg, beaten

Instructions:

Combine the flour and salt in a large bowl. Incorporate the butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Gradually add the cold water and mix until a dough forms. Knead the dough for a minute, then wrap it in plastic wrap and refrigerate for 30 minutes.

In a large pot, boil the diced potatoes until tender. Drain and set aside.

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

On a floured surface, roll out the dough to 1/8 inch thickness. Cut into 8-10 inch circles.

Spoon the boiled potatoes, grated cheese, salt, and pepper into the center of each dough circle, leaving a 1-inch border.

Enclose the filling by folding the dough over and sealing the edges. 

Make a small cut on the top of each pasty. Brush with beaten egg and bake for 25-30 minutes until the crust turns golden brown.

Serve hot with a side of ketchup or a green salad. 

Chicken and Mushroom Pasty

This hearty pasty is filled with tender chicken and savory mushrooms in a creamy sauce.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 lb boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 large onion, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 egg, beaten

Instructions:

Combine flour and salt in a large bowl. Cut in chilled butter using a pastry cutter or fingers until crumbly. Gradually add cold water, mixing until dough forms. 

Knead for a minute, wrap in plastic wrap, and chill for 30 minutes.

Using a knife, dice your chicken, or basically cutting it in to small cubed sizes.

In a large skillet, sauté the diced chicken until fully cooked, about 10 minutes. Set aside.

In the same skillet, sauté the mushrooms and onion until tender, about 5 minutes. Season with salt and pepper.

Preheat the oven to 400°F and line a baking sheet with parchment paper. 

Roll out the dough to 1/8 inch thickness on a floured surface, then cut into 8-10 inch circles.

Spoon the cooked chicken, mushroom mixture, into the center of each dough circle, leaving a 1-inch border.

Fold the dough over the filling, pressing the edges to seal. Cut a small slit in the top of each pasty.

Brush the beaten egg over the top of each pasty. Bake for 25-30 minutes, or until the crust is golden brown.

Serve hot with a side of gravy or a green salad. 

Pork and Apple Pasty

This delicious pasty features juicy, slow-cooked pork and sweet, juicy apples, all wrapped up in a flaky pastry crust.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 lb pork tenderloin, diced
• 2 medium apples, peeled and diced
• 1 large onion, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 egg, beaten

Instructions:

In a large bowl, combine flour and salt. Add chilled butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add cold water and mix until dough forms. 

Knead for a minute, then wrap in plastic wrap and refrigerate for 30 minutes.

In a large skillet, sauté the diced pork until fully cooked, about 10 minutes. Set aside.

In the same skillet, sauté the apples and onion until tender, about 5 minutes. Season with salt and pepper.

Line a baking sheet with parchment paper. Preheat the oven to 400°F. 

Roll out the dough on a floured surface to 1/8 inch thickness and cut into 8-10 inch circles.

Spoon the cooked pork, apple mixture into the center of each dough circle, leaving a 1-inch border.

Enclose the filling by folding the dough over it and sealing the edges. Make a small slit on the top of each pasty. 

Brush with beaten egg and bake for 25-30 minutes until the crust turns golden brown.

Serve hot with a side of mustard or a green salad.  

Steak and Ale Pasty

This hearty pasty is filled with tender, juicy steak and rich, flavorful ale.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 lb sirloin steak, diced
• 1 cup ale
• 1 large onion, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 egg, beaten

Instructions:

In a bowl, combine the flour and salt. Cut in the butter with a pastry cutter or fingers until it resembles coarse crumbs. 

Gradually add the cold water while mixing until the dough forms. Knead the dough for a minute, then wrap in plastic wrap and chill for 30 minutes.

In a large skillet, brown the diced steak until fully cooked, about 10 minutes. Set aside.

In the same skillet, add the ale and onion. Cook until the onion is tender, about 5 minutes. Season with salt and pepper.

Line a baking sheet with parchment paper. Preheat the oven to 400°F. 

On a floured surface, roll out the dough to 1/8 inch thickness. Cut into 8-10 inch circles.

Spoon the cooked steak, ale mixture, into the center of each dough circle, leaving a 1-inch border.

Fold the dough to encase the filling and press the edges to seal. Make a small cut on top of each pasty. 

Brush with beaten egg. Bake for 25-30 minutes until the crust turns golden brown.

Serve hot with a side of gravy or a green salad. 

Final Words on Traditional British Pasty

Traditional British Pasties are a great way to enjoy the flavors of Britain in your own home. 

Not only do they taste amazing, but they’re also incredibly easy and quick to make. 

Whether you want something savory or sweet, there is guaranteed to be a recipe that will fit into your diet plan. 

The best part about making pasties at home is that you can customize them with different ingredients according to what takes your fancy! 

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