Steak and vegetable pasties recipe

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makes: 6
Prep: 40 min
Cooking: 50 min

Nutrition per portion

Calories 540 kCal 27%
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  • The ultimate comfort food and great hot or cold!


    • For the pastry:
    • 350g (12oz) plain flour
    • 10ml (2tsp) mustard powder
    • 2.5ml (1/2tsp) salt
    • 75g (3oz) butter, chilled and diced
    • 75g (3oz) lard or white vegetable fat, chilled and diced
    • For the filling:
    • 10ml (2tsp) oil
    • 350g (12oz) lean sirloin steak, diced
    • 100g (4oz) carrots, peeled and diced
    • 100g (4oz) swede, peeled and diced
    • 1 large leek, trimmed and thinly sliced
    • 15ml (1tbsp) fresh thyme leaves
    • Beaten egg, to glaze


    • To make the pastry, place the flour, mustard powder and salt in a large bowl. Add the diced fats and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.

    • Stir in 45-60ml (3-4tbsp) ice-cold water and mix with a knife until the mixture begins to stick together. Gather the mixture with one hand and knead lightly on a floured surface to form a smooth dough. Wrap in clingfilm and chill in the fridge for 30 mins.

    • Meanwhile make the filling. Heat the oil in a large pan and fry the steak and vegetables over a high heat for 3-4 mins. Cool, then add the thyme leaves and season with salt and freshly ground black pepper.

    • Preheat the oven to 200°C, 400°F, gas 6. Divide the pastry into 6 equal pieces and roll out each to an 18cm (7in) circle.

    • Divide the filling between the 6 pastry circles and brush around the rim of each circle with water. Bring 2 sides of each circle together over the filling and seal the edge firmly by crimping with your finger and thumb along the length of the join.

    • Place the pasties on a large greased baking sheet. Brush with beaten egg and sprinkle with a little sea salt. Bake for 30 mins, then reduce the oven temperature to 180°C, 350°F, Gas 4, and bake for a further 20 mins (cover loosely with foil if the pastry begins to overbrown).

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