Why You’ll Love This Recipe
This recipe combines the rustic heartiness of Irish cooking with the convenience of a portable pie. The crust is rich and flaky, while the filling is savory, tender, and perfectly seasoned. They’re great for feeding a crowd, freeze beautifully, and work equally well as a main course or a grab-and-go snack. Plus, the optional fry step adds a delightful pub-style crispness that’s hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
1 lb. ground beef
6 yellow or russet potatoes, peeled and diced (about 6 cups)
2 medium onions, diced (about 3 cups)
3 carrots, diced (about 1 cup)
3 tsp. salt
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. fresh thyme or sage (optional)
6 tbsp butter, divided
Preferred deep frying oil (e.g., avocado oil)
For the crust:
1 cup butter, diced
1 cup lard or shortening
2 cups boiling water
5 1/2 to 6 cups all-purpose flour
2 tsp. salt
Directions
- Make the dough: In a mixing bowl, pour boiling water over the butter and lard. Stir until melted. Gradually mix in the flour and salt until a soft dough forms. Wrap and chill for at least 1.5 hours or overnight.
- Prepare the filling: Brown the ground beef in a skillet. Transfer to a large bowl. In the same skillet, sauté onions with 1 tbsp of butter until softened, then add to the beef.
- Prepare vegetables: Dice potatoes and carrots into ½-inch cubes. Add them to the meat mixture along with salt, pepper, garlic powder, and optional herbs. Mix thoroughly.
- Assemble: Divide chilled dough into 9 equal portions. Roll each portion into an 8-inch circle. Spoon 1½ cups of filling onto one half of the circle, top with small chunks of butter. Moisten edges with water, fold over, and crimp with a fork to seal.
- Bake: Preheat oven to 375°F (190°C). Place pasties on a lined baking sheet, cut small slits on top, and bake for 45 minutes.
- Optional fry: Heat oil to 375°F (190°C) and fry the baked pasties until golden and crispy on both sides. Drain on paper towels.
Servings and Timing
Yield: 9 pasties
Prep time: 45 minutes
Cook time: 1 hour
Total time: 1 hour 45 minutes
Calories: ~520 per pasty
Variations
- Use sweet potatoes for a twist on flavor.
- Add peas or parsnips to the filling for extra vegetables.
- Try seasoning with curry powder for a fusion flavor.
- Make mini pasties for party appetizers.
Storage/Reheating
Store cooled pasties in an airtight container in the fridge for up to 4 days.
Freeze baked pasties for up to 3 months; thaw overnight before reheating.
Reheat in a 350°F (175°C) oven for 15–20 minutes, or air fry at 350°F for 5–7 minutes.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and kept chilled until ready to use.
Do I have to fry the pasties?
No, the frying step is optional; baking alone will still yield delicious results.
What’s the best potato type to use?
Yellow or russet potatoes work best for their texture after baking.
Can I make these vegetarian?
Yes, substitute the meat with a mix of sautéed mushrooms, lentils, and extra vegetables.
How do I keep the crust from getting soggy?
Make sure your filling is not overly wet before assembling.
Can I freeze unbaked pasties?
Yes, assemble and freeze before baking. Add 10–15 extra minutes to the bake time from frozen.
What oil should I use for frying?
A high smoke point oil like avocado, canola, or sunflower oil is ideal.
Can I use store-bought pastry dough?
Yes, but homemade hot water crust is traditional and sturdier for holding the filling.
How do I reheat without drying them out?
Cover with foil while reheating in the oven to retain moisture.
Are pasties the same as hand pies?
They are similar, but Northern Irish pasties have a distinct filling and thicker crust.
Conclusion
Traditional Northern Irish Pasties are a timeless comfort food, offering a hearty, flavorful filling encased in a rich, flaky crust. Whether you serve them fresh from the oven or fry them for an extra crunch, they bring the warmth of Irish home cooking to your table.
Traditional Northern Irish Pasties Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 9 pasties
- Category: Main Course
- Method: Baking
- Cuisine: Northern Irish, British
Description
Traditional Northern Irish Pasties offer a delicious and hearty meal, made with a savory blend of ground beef, potatoes, carrots, onions, and seasoned with fresh herbs, all wrapped in a flaky, buttery crust. Perfect for any occasion, these pasties are a comforting, hand-held delight that can be baked or fried for an extra crispy finish.
Ingredients
For the filling:
1 lb. ground beef
6 yellow or russet potatoes, peeled and diced (about 6 cups)
2 medium onions, diced (about 3 cups)
3 carrots, diced (about 1 cup)
3 tsp. salt
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. fresh thyme or sage (optional)
6 tbsp butter, divided
Preferred deep frying oil (e.g., avocado oil)
For the crust:
1 cup butter, diced
1 cup lard or shortening
2 cups boiling water
5 1/2 to 6 cups all-purpose flour
2 tsp. salt
Instructions
-
Make the dough: In a mixing bowl, pour boiling water over the butter and lard. Stir until melted. Gradually mix in the flour and salt until a soft dough forms. Wrap and chill for at least 1.5 hours or overnight.
-
Prepare the filling: Brown the ground beef in a skillet. Transfer to a large bowl. In the same skillet, sauté onions with 1 tbsp of butter until softened, then add to the beef.
-
Prepare vegetables: Dice potatoes and carrots into ½-inch cubes. Add them to the meat mixture along with salt, pepper, garlic powder, and optional herbs. Mix thoroughly.
-
Assemble: Divide chilled dough into 9 equal portions. Roll each portion into an 8-inch circle. Spoon 1½ cups of filling onto one half of the circle, top with small chunks of butter. Moisten edges with water, fold over, and crimp with a fork to seal.
-
Bake: Preheat oven to 375°F (190°C). Place pasties on a lined baking sheet, cut small slits on top, and bake for 45 minutes.
-
Optional fry: Heat oil to 375°F (190°C) and fry the baked pasties until golden and crispy on both sides. Drain on paper towels.
Notes
For a twist, try using sweet potatoes instead of regular potatoes.
Mini pasties make great appetizers for parties.
Don’t skip the frying step if you prefer a crispy, golden crust.
Freeze baked pasties for later, and simply reheat in the oven.
