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Beef Pasty (Again!!)

This is my Mom's Beef Pasty recipe. It was her Mother's Mother's recipe. There are many different kinds of pasties and most are handheld pies but this is the way my Mom made it for us for many years.


A top and bottom pie crust (Pillsbury ready crusts work great!)

One Large Potato

One Medium white onion

3/4 Pound Stew Meat

Salt & Pepper


Trim the stew meat of the fat where possible. Save the fat to the side. This fat will be put inside the pie last and used to moisten the pie as it cooks. Peel and slice the potato as shown in the picture. Cut the onion as shown in the picture.

Lay down a bottom crust and arrange one whole sliced raw potato. I like to use the rounded edges towards the outside of the pie so that the potato does not pierce the crust when I put the top layer on.

Next, add the layer of trimmed beef.

Next, a layer of the sliced onions. Sprinkle Salt & Pepper.

The last thing to do is to add the fat you trimmed off the meat and that goes right on the top. This fat will keep the pie moist.

Cover with a top crust and pinch around the sides with a fork. Using a fork, put your initials in the center of the pie so that the pie can vent while cooking. Bake for 1.5 hours on 375. If the crusts start to brown early, using coils of foil, cover the outer crusts.

Time to eat!!


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