Corned beef pasties

    1 hour 30 min

    These corned beef pasties hit the spot, everytime! Easy to make and even easier to eat, great served alongside a salad.

    218 people made this

    Makes: 8 corned beef pasties

    • For the pastry
    • 450g plain flour
    • 225g cold butter or lard
    • 1/2 teaspoon salt
    • ice cold water, as needed
    • For the filling
    • 450g potatoes, peeled and finely diced
    • 2 large carrots, thinly sliced
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 2 medium onions, finely chopped
    • 1/4 leek, finely chopped
    • 340g corned beef, finely chopped
    • salt and pepper, to taste
    • 1 tablespoon chopped fresh parsley
    • 1 egg, lightly beaten

    Prep:20min  ›  Cook:40min  ›  Extra time:30min chilling  ›  Ready in:1hr30min 

      For the pastry:

    1. Place the flour into a large mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Mix in the salt then add a little water, a tablespoon at a time, until the mixture forms a pastry dough. Wrap the pastry in clingfilm then place in the fridge to chill for 30 minutes.
    2. For the filling:

    3. Meanwhile, make the filling by bringing a saucepan of salted water to the boil. Add the potatoes and carrots and cook for 8 to 10 minutes or until just tender. Drain and set aside.
    4. Preheat the oven to 200 C / Gas 6. Grease a baking tray.
    5. In a frying pan over a medium heat, warm the oil then add the garlic, onions and leek and cook and stir for 5 minutes until soft. Add the corned beef and heat through. Season well then add in the potato, carrot and parsley and mix.
    6. Remove the pastry from the fridge and lightly flour a flat work surface. Roll the pastry out to a 5mm thickness then invert a side plate over the pastry and cut out to form circles. Repeat until the pastry is used up.
    7. Using a slotted spoon, add a tablespoon or two of the filling mixture to one half of each circle. Fold the pastry over then seal the edges by pressing down. Repeat until the pastry and filling are used up. Transfer to the prepared baking tray and brush with egg.
    8. Bake the pasties in the preheated oven for 20 to 30 minutes, or until the pastry is golden and the filling piping hot. Remove from the oven and serve hot or allow to cool and serve cold.

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    Reviews in English (3)


    Really good pasties, the addition of the leeks and garlic really make a difference. I added a teaspoon of Worcester sauce as well. Made 9 good sized pasties so plenty for freezing, if they haven't all been scoffed by then.  -  03 Aug 2015


    made these ,wernt out the oven 2 mins before they wer all gone lol.making double next time..mmm delish...  -  14 Mar 2016


    delicious....didnt have a leek so used a finely chopped stick of celery...ate 4 between us and ive frozen the rest for another day  -  22 May 2017