Corned Beef Pasties
Savor the classic comfort of Corned Beef Pasties, a handheld delight that's perfect for hearty meals or on-the-go snacks. These golden pastries are filled with a savory medley of tender corned beef, diced potatoes, sweet carrots, and aromatic onions, all seasoned to perfection. Made from scratch, the buttery, flaky pastry encases the rich filling, delivering a satisfying crunch with every bite. Whether you're using canned corned beef or leftover roast beef, this recipe is remarkably simple to prepare, with just 30 minutes of prep time and a short chill in the refrigerator. Ideal for family dinners, lunchboxes, or a picnic treat, these rustic pasties are brushed with an egg wash for a beautifully golden finish. Serve them warm for maximum flavor and pair with your favorite side salad or dipping sauce for a cozy, nostalgic experience. Discover how these Corned Beef Pasties bring classic British-inspired comfort straight to your kitchen!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 60 milliliters Cold water
- 1 teaspoon Salt
- 200 grams Corned beef (canned or cooked)
- 150 grams Potato (peeled and diced)
- 1 small Onion (finely chopped)
- 100 grams Carrot (peeled and diced)
- 0.5 teaspoon Pepper
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large bowl, combine the all-purpose flour and salt. Add the cold butter in small cubes and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water while stirring with a fork until the dough comes together. Knead lightly, wrap in cling film, and refrigerate for 20 minutes.
Meanwhile, prepare the filling. If using canned corned beef, cut it into small pieces. In a mixing bowl, combine the corned beef, diced potato, diced carrot, chopped onion, and pepper. Mix well and set aside.
Remove the pastry dough from the refrigerator and divide it into 4 equal pieces. Roll each piece out into a circle about 15 cm in diameter.
Place a generous spoonful of the filling onto one half of each pastry circle, leaving a small border at the edges.
Brush the edges of the pastry circles with a little beaten egg. Fold the other half of the pastry over the filling to form a semi-circle and press the edges together firmly to seal. Use a fork to crimp the edges.
Repeat for the remaining pastry circles and filling, then transfer the pasties onto the prepared baking tray.
Brush the tops of the pasties with the remaining beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes until the pastry is golden brown and cooked through.
Allow to cool slightly before serving. Enjoy your warm corned beef pasties!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
