The Minced Beef and Veggie Pasties recipe is a modern and hearty adaptation of one of Britain’s most iconic comfort foods: the Cornish pasty. These hand-held savory pies have their roots deeply embedded in the culinary traditions of Cornwall, where they served as a practical and filling meal for tin miners in the 17th and 18th centuries. The original Cornish pasty typically featured a robust pastry casing filled with simple ingredients—usually beef, potatoes, swede (rutabaga), and onion—sealed in a distinctive D-shaped crust that made them easy to transport and eat without utensils. It’s even said that the thick crimped edge was designed to be held with dirty hands and then discarded.
This recipe takes that traditional concept and gives it a wholesome, flavor-forward upgrade while respecting the spirit of the original. Instead of relying solely on meat and a minimal selection of vegetables, the filling features lean ground beef balanced with a colorful mix of diced carrots, waxy potatoes, aromatic onions, and minced garlic. The addition of Worcestershire sauce and fresh thyme lends depth and brightness, creating an aromatic and savory blend. This combination makes for a comforting yet balanced filling that’s rich in both flavor and nutrients.
As much as the filling is the soul of the pasty, the pastry shell is its heart. Here, the dough is crafted from scratch using butter, which ensures a flaky, tender crust with a rich, buttery flavor. Chilling the dough before rolling and baking it allows for better handling and ensures that the pasties bake to golden perfection. The classic egg wash helps create a beautiful, glossy finish while enhancing the crisp texture of the crust.
The pasties are versatile—perfect for lunch or dinner, easily portable for picnics or work lunches, and excellent for freezing and reheating. For those seeking variations, the filling can be customized: swap out the ground beef for ground turkey, or for a vegetarian twist, substitute sautéed mushrooms and a medley of seasonal vegetables. These adaptations maintain the satisfying texture of the meat filling while allowing the dish to be tailored for different dietary preferences.
Inspired by Cornwall’s rustic and time-honored pasty-making tradition, this version embraces both authenticity and creativity. The vegetables not only boost the nutritional value but also add vibrant texture and color. Each pasty, with its golden exterior and flavorful filling, feels like a warm celebration of British heritage in one perfectly bundled bite.
Whether enjoyed hot from the oven or packed for a meal on the go, these Minced Beef and Veggie Pasties deliver wholesome comfort, culinary charm, and timeless appeal.
Minced Beef and Veggie Pasties
Equipment
Ingredients
For the Filling:
1 tbsp vegetable oil - neutral-flavored, like sunflower or canola
1 lb ground beef (minced beef) - 85% lean for a good balance of fat and flavor
1 cup yellow onion - finely diced
1 cup carrots - peeled and diced small
1 cup potatoes - waxy variety like Yukon Gold, peeled and diced small
2 cloves garlic - minced
1 tsp salt
1 tsp ground black pepper - freshly ground 
1 tsp Worcestershire sauce
1 tsp thyme - fresh, chopped (or 1/2 tsp dried)
For the Pastry:
2 ½ cups all purpose flour (plain flour Australia and UK) - plus extra for dusting- 1 tsp salt
1 cup unsalted butter - cold and diced into cubes
6 tbsp water - ice water, adjust as needed
1 large egg - beaten, for egg wash
Instructions
- In a large skillet over medium heat, add vegetable oil. Sauté the onions until translucent, about 3–4 minutes. Add garlic and cook another 30 seconds until fragrant.
- Add ground beef to the skillet, cooking until browned and no longer pink, breaking it up with a spoon. Drain excess fat if needed.
- Stir in carrots, potatoes, salt, pepper, Worcestershire sauce, and thyme. Cook for 5–7 minutes until vegetables begin to soften slightly. Remove from heat and let cool to room temperature.
- In a large bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water gradually, mixing with a fork until dough comes together.
- Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out dough on lightly floured surface to 1/8-inch thickness. Using a 6-inch cutter, cut out circles of dough. Re-roll scraps as needed.
- Spoon about 2 heaping tablespoons of filling onto one half of each dough circle, leaving a border. Brush the edge with egg wash, fold over, and press edges to seal. Crimp with fork.
- Place pasties on baking sheet. Brush tops with beaten egg and cut a small steam vent in the center of each.
- Bake for 35–40 minutes, until golden brown. Cool 5–10 minutes before serving.
Notes
- Swap ground beef for ground turkey or mushrooms for a lighter or vegetarian option.
- For crispier pastry, chill the filled pasties in the fridge 15 minutes before baking.
- To caramelize onions quicker, add a pinch of baking soda early in the cooking process.
