These are hand-crimped shortcrust pasties filled with raw ground beef, diced potato, onion, and freshly grated horseradish — all baked together so the juices steam inside the pastry as it cooks. The horseradish gives the filling a sharp, peppery heat that cuts through the richness of the beef. If you want a proper handheld meal that reheats well and travels easily, this is a solid choice.
The technique that matters
The two things that actually determine success here are cold butter and a raw fill. For the pastry, cold butter rubbed into flour creates small pockets of fat that turn to steam in the oven — that’s what makes the crust flaky rather than dense. Warm butter just blends in and you lose that texture entirely, so work fast and keep everything cold. For the filling, everything goes in raw and uncooked. This is intentional. The moisture from the beef and vegetables has nowhere to escape, so it steams inside the sealed pastry and cooks the potato through from the inside. The key is cutting the potato into small, even dice — roughly 1 cm cubes or smaller — so it has time to soften fully during the 40-minute bake. Larger chunks will still be hard in the center when the pastry is done.
Shopping notes
- Fresh horseradish root: Look for it in the produce section near root vegetables, or at farmers markets. It should feel firm with no soft spots. Peel it like a parsnip and grate it finely — the heat is much sharper than jarred horseradish cream, which is milder and already diluted with vinegar. If fresh is unavailable, use prepared horseradish (not horseradish sauce or cream) and double the quantity to 4 tablespoons.
- Ground beef fat content: Use 80/20 ground beef (20% fat) rather than extra-lean. The fat keeps the filling moist during the long bake. Very lean beef can turn dry and grainy inside the pastry.
- Unsalted butter: The recipe already includes salt in the pastry dough, so unsalted butter keeps you in control of the seasoning. Salted butter will work in a pinch but the pastry may taste noticeably salty.
Common problems and fixes
- Pastry splits open during baking: The filling was overfilled or the edges weren’t sealed firmly enough. Leave a clear 2 cm border around the filling before folding, press the edges together firmly before crimping, and make sure the egg wash goes on the border before you fold — not after.
- Soggy bottom crust: The baking tray wasn’t hot enough, or the pasties were placed on a cold tray. Put the lined tray in the oven while it preheats, then place the pasties onto the already-hot tray. This helps the bottom crust set quickly.
- Potato still hard after 40 minutes: The dice was too large. If you’re cutting potato for the first time, aim for pieces no bigger than a small pea. You can test doneness by inserting a thin skewer through the base of a pasty — it should slide through without resistance.
- Filling leaks and burns onto the tray: A small amount of leakage is normal, but excessive leaking usually means a gap in the crimp. Double-crimp any section that looks thin. Parchment paper is non-negotiable here — skip the garnish, not the parchment.
- Pale, soft pastry on top: The egg wash was applied too thinly or skipped on the second coat. Brush a generous, even layer over the entire surface just before baking. A pale pasty usually means the oven temperature dropped — avoid opening the oven door in the first 20 minutes.
Make-ahead notes
The pastry dough can be made up to 2 days ahead and kept wrapped in the fridge. The assembled, unbaked pasties can be refrigerated for up to 24 hours before baking — keep them covered so the pastry doesn’t dry out. Once baked, pasties keep in the fridge for 3 days in an airtight container. Reheat in an oven at 180°C (350°F) for 15 minutes to bring the crust back to life; a microwave will reheat the filling but makes the pastry soft and chewy. For freezing, freeze the unbaked assembled pasties on a flat tray until solid, then transfer to a freezer bag — they keep for up to 3 months. Bake from frozen at 200°C (390°F) for 55 to 60 minutes. Ground beef in the filling must reach an internal temperature of 160°F (71°C) before eating, whether baked fresh or from frozen.
Minced Beef and Horseradish Pasty
Ingredients
Pastry
500 grams all purpose flour (plain flour Australia and UK) - plus extra for dusting
250 grams butter - unsalted, cold and diced
1 teaspoon salt
150 milliliters water - cold
Filling
300 grams ground beef (minced beef) - organic
1 cup potatoes - peeled and finely diced
1 cup onion - finely chopped- 2 tablespoons horseradish - fresh, grated
1 teaspoon ground black pepper - freshly ground
1 large egg - beaten for egg wash
Instructions
- Make the Pastry: In a large bowl, combine the all-purpose flour and salt. Add the diced butter and rub together with your fingertips until the mixture resembles breadcrumbs. Gradually mix in the cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
- Prepare the Filling: In a large mixing bowl, combine the minced beef, diced potato, chopped onion, grated horseradish, and ground black pepper. Mix well until integrated.
- Assemble the Pasties: Preheat the oven to 200°C (390°F). Roll out the chilled dough on a floured surface to about 0.5 cm thickness. Cut into four circles using a 20 cm plate as a guide. Place a quarter of the filling onto one half of each circle, leaving a border for sealing.
- Brush the edges with the beaten egg. Fold the pastry over to encase the filling, and crimp the edges to seal. Gently place the pasties onto a baking tray lined with parchment paper. Brush the top with the beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 40 minutes until the pastry is golden and crisp.
Notes
- For added heat, consider using extra horseradish or a touch of mustard in the filling.
- For a gluten-free version, use gluten-free flour mix for making the pastry.
- Ensure your butter is properly chilled to maintain flakiness in the pastry.
Nutrition
Your questions, answered
Can I use jarred horseradish instead of fresh?
Yes, but use prepared horseradish rather than horseradish cream or sauce, and increase the amount to about 4 tablespoons. Jarred horseradish cream contains vinegar and dairy, which adds moisture to the filling and dilutes the heat significantly.
How do I know when the filling is fully cooked inside?
The safest check is a meat thermometer inserted through the base — the center of the filling needs to reach 160°F (71°C) for ground beef. If you don’t have a thermometer, a thin skewer pushed into the center should feel hot to the touch when held against your wrist for a second.
My dough keeps tearing when I fold it over the filling — what am I doing wrong?
The dough is probably too cold and stiff straight from the fridge. Let it sit at room temperature for 5 minutes before rolling. Also make sure you’re rolling it to the full 0.5 cm thickness — thinner dough tears easily when stretched over a mound of filling.
Can I make these smaller for a snack or party portion?
Yes — cut 12 cm circles instead of 20 cm and use roughly 2 to 3 tablespoons of filling per pasty. Reduce the bake time to about 25 minutes and check that the internal temperature still hits 160°F (71°C).
Is it safe to eat these cold, or do they need to be reheated?
Fully baked pasties that have been properly refrigerated are safe to eat cold, since the ground beef was cooked through during baking. If they’ve been sitting at room temperature for more than 2 hours, discard them rather than refrigerating and eating later.
What to cook next
- Savory British Beef Pies
- Savory Beef Carrot Turnovers
- Savory Pork Apple Pasties
- Wild Venison Mushroom Pies
