Irish Pasties

I’m thrilled to share this hearty Irish pasties recipe—flaky pastry pockets bursting with savory roast beef, tender potatoes, and rich gravy. Perfect for a cozy dinner or celebratory feast.

Why You’ll Love This Recipe

I cherish how these pasties come together quickly yet offer comforting, satisfying bites. The combination of leftover roast beef, potatoes, and buttery crust means I get minimal prep and maximum flavor—ideal for a family meal or St. Patrick’s Day treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• roast beef (about 1 pound, cooked and shredded or chopped)

• 3–4 medium potatoes (baked or boiled, cubed)

• salt and pepper to taste

• 2 pie crusts (store-bought or homemade)

• melted butter or egg wash for brushing

• beef gravy (prepared separately)

For the Beef Gravy

• drippings from roast beef

• 1–2 cups water

• 2 teaspoons beef bouillon

• 2 tablespoons cornstarch mixed with ¼ cup water

• salt and pepper to taste

Directions

1. I preheat the oven to 450°F.

2. I shred or chop the roast beef into bite-sized pieces.

3. I peel and cube the potatoes.

4. I combine roast beef, potatoes, salt, and pepper in a large bowl.

5. I unroll and halve the pie crusts.

6. I spoon a generous amount of filling onto each pastry half, fold over, and seal the edges.

7. I place pasties on a greased baking sheet, cut a few small slits on top, and bake for 15–20 minutes until golden.

8. I brush the hot pasties with melted butter and serve them with warm beef gravy.

Beef Gravy

• I bring the roasting drippings, water, and bouillon to a boil, whisk in the cornstarch slurry, and cook until thickened. Then I season with salt and pepper.

Servings and timing

• Makes 4 pasties

• Prep time: ~15 minutes

• Bake time: 15–20 minutes

• Total time: about 35 minutes

Variations

• Swap roast beef for shredded pork or leftover chicken—I love using what I already have.

• Add chopped carrots or onions into the filling for extra flavor.

• Use an egg wash instead of butter for a glossy, golden crust.

• Deep-fry the pasties for a crispier texture if I’m in the mood for something indulgent.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven until warmed through—about 10 minutes. They freeze beautifully too: I wrap each pasty individually and freeze for up to 3 months, then reheat straight from frozen in the oven.

FAQs

How do I know when the pasties are done?

I bake them until the crust is golden brown on top—usually around 15–20 minutes under 450°F.

Can I use raw potatoes instead of cooked?

Yes—just dice them small so they cook fully during baking. I sometimes par-bake them for 5 minutes to be sure.

Can I make the gravy ahead of time?

Absolutely—I often make extra gravy when cooking the roast and reheat it for serving.

What if I don’t have leftover roast?

I sometimes cook a small beef roast specifically for this, using slow cooker, oven, or Instant Pot methods—takes about 3 hours in the oven or 1½ hours in the Instant Pot.

Can I add veggies to the filling?

Yes! I’ve added shredded carrots or onions into the mixture, which gives it great depth of flavor.

Conclusion

I love these Irish pasties for their simplicity, versatility, and comforting flavor. With flaky pastry wrapped around savory beef and potatoes, plus a warm gravy dip, they hit the spot every single time. I hope you enjoy making and savoring them as much as I do!

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