Irish Pasties
Flaky pastry pockets filled with seasoned ground beef, potatoes, onions, and carrots—comforting hand pies perfect for any occasion.
Equipment
- Baking sheet
- Rolling Pin
- Mixing Bowl
- Pastry brush
Ingredients
Pastry Dough
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp cold water as needed to bring dough together
Filling
- 1 lb ground beef
- 1 cup diced potatoes peeled and cut small
- ½ cup diced carrots
- ½ cup chopped onion
- 1 tsp salt or to taste
- ½ tsp black pepper
- ½ tsp thyme or mixed herbs optional
Finish
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add cold water 1 tablespoon at a time until dough forms. Shape into a ball, wrap, and chill for 15–20 minutes.
- In a separate bowl, combine ground beef, diced potatoes, carrots, onion, salt, pepper, and thyme. Mix well.
- Divide dough into 6 equal parts. Roll each into a 6-inch circle.
- Place about 1/2 cup of filling on one half of each circle. Fold over and crimp edges to seal tightly.
- Brush tops with beaten egg for a golden crust.
- Bake 35–40 minutes, until crust is golden and filling is cooked through.
- Serve warm with brown gravy or HP sauce if desired.
Notes
Irish pasties are hearty handheld meat pies similar to Cornish pasties but typically filled with ground beef. You can substitute ground lamb for a richer flavor or add parsnips for a traditional Irish twist.