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How to Make Pasties and 10 Different Pasty Filling Recipe Ideas

Updated on March 11, 2016
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

This cheeseburger pasty, served with pickles, relish and homemade fries as a tasty and healthier alternative to fast food, is just one of the pasty recipes and serving suggestions you will find on this page
This cheeseburger pasty, served with pickles, relish and homemade fries as a tasty and healthier alternative to fast food, is just one of the pasty recipes and serving suggestions you will find on this page

Cornish pasties are perhaps what a majority of people will think of when they hear the word pasty. This is understandable but it is important to know that there is virtually no limit to what you can incorporate in a pasty. While a Cornish pasty will normally have beef, potato and Swede (rutabaga) it is possible to include other meats, vegetables and a whole host of different ingredients in pasties. This page will look at ten different potential pasty fillings, in an attempt to show just how versatile the whole pasty concept can be. There really are no limits to this wonderfully versatile food creation, from the most robust meaty feasts to entirely vegetarian friendly options.

Supermarket Pasties - Do they Represent Value for Money?

A basic supermarket bought beef and onion pasty
A basic supermarket bought beef and onion pasty
Baked beans and HP Sauce disguise this particularly unappetising supermarket pasty
Baked beans and HP Sauce disguise this particularly unappetising supermarket pasty

Every major supermarket in the UK - as well as most butcher's shops, baker's shops, village stores and more - will sell pasties of one type or another. This beef and onion pasty was bought solely for the purpose of featuring it as an example on this page. It was revolting! The pastry was perhaps not too bad but the mushy, slimy, battleship-grey, "Beef and onion," filling was grossly over seasoned with pepper and similarly under seasoned with salt. The baked beans and HP Sauce was a vain attempt to make it edible.

The cost of this pasty? It was on, "Special Offer," for £1 - about US$1.50 - which was probably about four times as much as it cost to make and many times more than it was worth...

It is important to point out that not all supermarket pasties will provide such a distasteful eating experience but hopefully this page will prove the best pasties and those which represent the best value for money are those which you make yourself at home, designed to suit your tastes and those of your family. Why not give them a go?

Basics of Preparing, Assembling and Cooking Pasties

Pasty is filled, folded, glazed and ready to be baked
Pasty is filled, folded, glazed and ready to be baked

The pasty filling recipes on this page are extremely varied but the assembly technique and cooking times are the same in each instance. It makes sense, therefore, to cover this at the beginning and only once before looking at specific fillings and serving suggestions.

Note that puff pastry is used throughout this page, where many pasties are traditionally made with shortcrust. This is down to personal preference and a belief that puff pastry is much better suited to producing pasties of any type. Shortcrust pastry could of course be substituted where desired.

Cook Time

  • Prep time: 15 min
  • Cook time: 35 min
  • Ready in: 50 min
  • Yields: Serves one on its own or two with accompaniments

Ingredients

  • 8oz puff pastry
  • filling of choice or per recipe
  • beaten egg
  • little bit of butter, for greasing baking tray
  • plain/all purpose flour, for rolling pastry
Click thumbnail to view full-size
8oz block of puff pastry makes one pastyA dinner plate is used as a template to cut pastryPasty filling is added to the pastryPastry is carefully foldedCrimping the pasty edgePasty is laid on greased baking tray or sheetBeaten egg and pastry brush for glazing pasty
8oz block of puff pastry makes one pasty
8oz block of puff pastry makes one pasty
A dinner plate is used as a template to cut pastry
A dinner plate is used as a template to cut pastry
Pasty filling is added to the pastry
Pasty filling is added to the pastry
Pastry is carefully folded
Pastry is carefully folded
Crimping the pasty edge
Crimping the pasty edge
Pasty is laid on greased baking tray or sheet
Pasty is laid on greased baking tray or sheet
Beaten egg and pastry brush for glazing pasty
Beaten egg and pastry brush for glazing pasty
  1. Put your oven on to preheat to 400F/200C.
  2. Lightly flour a clean, dry surface and your rolling pin. Roll out the pastry evenly to a square of just over 13" by 13".
  3. Use a large dinner plate as a template (13" diameter) to cut a circle in the pastry and discard the offcuts.
  4. Carefully spoon the pasty filling on to one half of the pastry, leaving a border of just over 1" at the edges, which should be lightly glazed with a pastry brush dipped in the beaten egg. Never overfill a pasty - it will simply burst in the oven.
  5. Fold the empty half of the pastry over the top and crimp the edges to seal. Grease a baking tray with a little butter and gently lift the pasty on to the tray with a large spatula or fish slice.
  6. Glaze the pasty all over with more beaten egg and make a slit of about 1" in the top to allow steam to escape during cooking.
  7. Put the pasty in to the oven for 35 to 40 minutes until the pastry is beautifully golden.
  8. Leave the pasty to rest for at least ten minutes, out of the oven, before cutting and serving.

The Big Breakfast Pasty - Sausage, Bacon and Tomato

Half a sausage, bacon and tomato pasty is served with the more traditional fried breakfast ingredients that are black pudding, mushrooms, baked beans and a fried egg
Half a sausage, bacon and tomato pasty is served with the more traditional fried breakfast ingredients that are black pudding, mushrooms, baked beans and a fried egg

A pasty - for breakfast? Yes, why not? Think simply of the paste of the pasty as an alternative carb to the more popular toast, fried bread, fried potatoes or hash browns. This idea even makes the preparation of a traditional fried breakfast simpler. The pasties can be prepared the day before, cooled and refrigerated. They are then simply placed in a moderate oven for fifteen to twenty minutes and left unattended to reheat while you only have the black pudding, egg and reduced number of other accompaniments to prepare and fry.

Click thumbnail to view full-size
Sausages and bacon for pastySausages and bacon are fried and left to coolSausages and bacon rashers are roughly choppedBacon is laid first on pastrySausage is laid on top of baconTomato is spooned on top of sausage and baconSausage, bacon and tomato pasty removed from ovenHalved sausage, bacon and tomato pastyPlating up the big breakfast pasty and accompaniments
Sausages and bacon for pasty
Sausages and bacon for pasty
Sausages and bacon are fried and left to cool
Sausages and bacon are fried and left to cool
Sausages and bacon rashers are roughly chopped
Sausages and bacon rashers are roughly chopped
Bacon is laid first on pastry
Bacon is laid first on pastry
Sausage is laid on top of bacon
Sausage is laid on top of bacon
Tomato is spooned on top of sausage and bacon
Tomato is spooned on top of sausage and bacon
Sausage, bacon and tomato pasty removed from oven
Sausage, bacon and tomato pasty removed from oven
Halved sausage, bacon and tomato pasty
Halved sausage, bacon and tomato pasty
Plating up the big breakfast pasty and accompaniments
Plating up the big breakfast pasty and accompaniments

Filling and Sundry Ingredients

4 beef link sausages
3 rashers of unsmoked back bacon
8oz can chopped tomatoes in tomato juice
Salt and black pepper
2 slices black pudding
8 to 10 small mushrooms
4 tbsp baked beans in tomato sauce
2 eggs

Step one in this recipe is to fry the sausages and bacon and allow them to cool. Do not prick the sausages, merely add them to a frying pan with a little oil and place on a very low heat. Cook gently in this way for twenty minuites, turning occasionally.

Remove the cooked sausages to a plate and fry the bacon in the same pan for about three minutes each side. Plate along with the sausages, cover and leave to cool completely.

Canned tomatoes can be a little bit watery. You could of course simply strain them but try instead seasoning them with salt and pepper and simmering them gently for around ten minutes to reduce. This will leave you with a lush and thick sauce for your pasty, which should be covered and allowed to cool.

Chop each cooled sausage in to four pieces at a forty-five degree angle. Cut off any rind and the excess fat from the bacon and cut each rasher in half. Lay the bacon on the pastry first, followed by the sausage pieces, before spooning on the tomato sauce. Fold, crimp and bake.

While the pasty is resting, use the time to fry the black pudding, mushrooms and eggs and heat the baked beans through in a saucepan.

Turkey, Sage and Onion with Cranberry and Port Sauce Pasty

Turkey, sage and onion pasty with cranberry and port sauce is served with roast potatoes and trimmed green beans
Turkey, sage and onion pasty with cranberry and port sauce is served with roast potatoes and trimmed green beans

Are you one of the millions who think turkey is only for Thanksgiving or Christmas? While this pasty could be enjoyed as a very tasty alternative for a celebration dinner, it is equally enjoyable at any time of year.

Click thumbnail to view full-size
Diced turkey breastSealing seasoned turkey breastSage and onion added to sealed turkey breastCooled turkey and onion mix is spread on pastryCranberry and port sauce is spread on turkeyTurkey, sage and onion with cranberry and port sauce pastyPotatoes are carefully peeled for roastingCranberry and port sauce oozing temptingly from pasty
Diced turkey breast
Diced turkey breast
Sealing seasoned turkey breast
Sealing seasoned turkey breast
Sage and onion added to sealed turkey breast
Sage and onion added to sealed turkey breast
Cooled turkey and onion mix is spread on pastry
Cooled turkey and onion mix is spread on pastry
Cranberry and port sauce is spread on turkey
Cranberry and port sauce is spread on turkey
Turkey, sage and onion with cranberry and port sauce pasty
Turkey, sage and onion with cranberry and port sauce pasty
Potatoes are carefully peeled for roasting
Potatoes are carefully peeled for roasting
Cranberry and port sauce oozing temptingly from pasty
Cranberry and port sauce oozing temptingly from pasty

Filling and Sundry Ingredients

8oz diced turkey breast
½ small onion
½ tsp dried sage
Salt and white pepper
1 pint fresh chicken stock
1 tbsp cranberry and port sauce
12 baby potatoes
4oz trimmed green beans

The turkey for this pasty is going to be cooked and cooled in advance. Simply add a little oil to a non-stick saucepan and quickly seal the turkey pieces. Add the finely sliced onion half, the sage and the chicken stock. Bring to a gentle simmer for fifteen minutes. Turn off the heat, cover and leave for at least an hour to cool completely. Assembling the pasty with a hot filling will spoil the pastry.

Use a slotted spoon to lay the turkey and onion on the rolled pastry before spooning the cranberry and port sauce on top and folding and crimping for the oven.

Beef Steak, Baked Beans and Pickle Pasty

Beef, baked beans and pickle pasty served with freshly homemade chips
Beef, baked beans and pickle pasty served with freshly homemade chips

This will perhaps seem like a curious combination to many people. I can't actually take the credit for this idea as it is based on a type of pasty I bought (on several occasions) from a small baker's shop near the harbour in Bowmore - on the Isle of Islay, off the West Coast of Scotland - a few years back. The pasties were absolutely delicious and this is my own version.

Click thumbnail to view full-size
Beef steak for pastyBeef steak is browned in oilBeef stock is added to the beefBeef is drained, covered and left to coolBeef is torn and laid on pastryBeans are spooned on beefPickle is spooned on to beansPasty is cut open
Beef steak for pasty
Beef steak for pasty
Beef steak is browned in oil
Beef steak is browned in oil
Beef stock is added to the beef
Beef stock is added to the beef
Beef is drained, covered and left to cool
Beef is drained, covered and left to cool
Beef is torn and laid on pastry
Beef is torn and laid on pastry
Beans are spooned on beef
Beans are spooned on beef
Pickle is spooned on to beans
Pickle is spooned on to beans
Pasty is cut open
Pasty is cut open

Filling and Sundry Ingredients

6oz stewing beef or steak
1 pint homemade beef stock
Salt and freshly ground black pepper
2 tbsp baked beans in tomato sauce
1 tbsp fine cut sandwich pickle
2 portions of homemade chips

The beef is firstly cooked and cooled. Add a little vegetable oil to a pot and quickly brown and seal the beef over a high heat. Season with salt and pepper and pour in the beef stock. Simmer for about an hour or until tender. The specific time will vary significantly, depending upon the type of meat you use. Ask your butcher for advice if you are not sure. Turn off the heat, cover and leave to cool.

Drain the cooled beef and use your fingers to tease the pieces apart slightly before laying them on the pastry. Spoon on the beans, ensuring you do not include too much of the liquid tomato sauce. The pickle should be added last of all before the pastry is folded and baked.

Cheese, Pickle and Onion Vegetarian Pasty

Cheese, pickle and onion pasty half served with dill buttered new potatoes
Cheese, pickle and onion pasty half served with dill buttered new potatoes

Cheese and pickle of many different types is a fabulous combination, with onion frequently thrown in to the mix. This pasty filling is also the perfect vegetarian alternative to the beef and pickle option above.

Click thumbnail to view full-size
Cheese is grated and onion finely choppedCheese and onion is laid on pastryPickle is spooned on to cheese and onionPasty removed from ovenPasty is halved for service
Cheese is grated and onion finely chopped
Cheese is grated and onion finely chopped
Cheese and onion is laid on pastry
Cheese and onion is laid on pastry
Pickle is spooned on to cheese and onion
Pickle is spooned on to cheese and onion
Pasty removed from oven
Pasty removed from oven
Pasty is halved for service
Pasty is halved for service

Filling and Sundry Ingredients

4oz cheddar cheese
½ small white onion
Freshly ground black pepper
1 tbsp fine cut sandwich pickle
12 baby new potatoes
Sea salt
Little bit of butter
½ tsp dried dill

Grate the cheese and finely chop the half onion. Add them to a small bowl and season with black pepper. Mix together well and lay on the rolled pastry disc. Spoon on the pickle and fold and tuck the pasty for baking.

The unpeeled potatoes are simmered in boiling water for half an hour or until soft. Drain them and return them to the pot with a little butter and the dill. Swirl gently and plate with the pasty.

Spicy Pork and Pineapple Pasty

Spicy pork and pineapple pasty is served with garlic roast potatoes
Spicy pork and pineapple pasty is served with garlic roast potatoes

Apple is perhaps the fruit most associated with pork but pork also goes very well with pineapple. A little bit of heat in the form of dried chillies gives this particular pasty an extra little twist.

Click thumbnail to view full-size
Pork and pineapple pasty filling ingredientsPork is browned and sealed in oilPasty filling is spread on pastryPork and pineapple pastyRoast potatoes are drained on paperRoast potatoes are swirled in salt and garlic
Pork and pineapple pasty filling ingredients
Pork and pineapple pasty filling ingredients
Pork is browned and sealed in oil
Pork is browned and sealed in oil
Pasty filling is spread on pastry
Pasty filling is spread on pastry
Pork and pineapple pasty
Pork and pineapple pasty
Roast potatoes are drained on paper
Roast potatoes are drained on paper
Roast potatoes are swirled in salt and garlic
Roast potatoes are swirled in salt and garlic

Filling and Sundry Ingredients

½ lb diced leg of pork
1 tbsp vegetable oil
Sea salt and freshly ground black pepper
1 small onion, peeled halved and finely sliced
1 pint fresh lamb stock (or chicken stock)
2 pineapple rings (canned in own juice)
½ tsp dried chilli flakes
10 small new potatoes
2 cloves of garlic

Season the pork and seal in the heated vegetable oil in a pot. Add the onion and stir for a further minute. Pour in the chicken stock. Bring to a simmer for an hour to an hour and a half, until the pork is beautifully tender. Switch off the heat. Chop each pineapple ring in to six equal pieces and add to the mix along with the dried chillies. Note that you can add more chilli if you wish but be sure to know it's strength and don't make an otherwise perfect pasty too hot to eat! Stir the mixture well to combine, cover and set aside to allow it to cool completely.

Wash the potatoes and put them unpeeled in to some cold, salted water in a pot. Bring to a boil and simmer for half an hour. Drain, return to the pot and set these aside also to cool.

Build the pasty, bake and remove from the oven to rest. Carefully peel the cooled potatoes and deep fry for about five minutes until crisp and golden. Drain on kitchen paper. Grate the peeled garlic cloves in to a large bowl and add the hot potatoes, seasoning with slat. Gently swirl the bowl and serve the potatoe simmediately with half the pasty per person.

Haggis and Clapshot Pasty - A Burns Supper Alternative

Haggis and clapshot pasty is an alternative twist on the classic Burns Supper dish
Haggis and clapshot pasty is an alternative twist on the classic Burns Supper dish

Haggis, tatties (potatoes) and neeps (Swede turnip/rutabaga) is the iconic food combination served at Burns Suppers around the world each January 25th. Unfortunately, there is very often a perception that there is little we can do to spice up this combination and enjoy it in a just as tasty but alternative fashion. One way of doing this is to make the North of Scotland recipe, clapshot. The potatoes and turnip are boiled together before they are mashed and chopped chives are stirred through the combination. This haggis and clapshot pasty merely takes the creative process one step further.

Click thumbnail to view full-size
Swede turnip and potatoes are the principal ingredients of clapshotChopped potato and Swede turnipPotatoes and Swede are drained for mashingChives are added to mashed potatoes and turnipSmall haggis is cut openHaggis meat is fluffed upCooled clapshot is laid on pastryHaggis is spooned on to clapshotPasty is set aside to restHaggis and clapshot pasty is cut for service
Swede turnip and potatoes are the principal ingredients of clapshot
Swede turnip and potatoes are the principal ingredients of clapshot
Chopped potato and Swede turnip
Chopped potato and Swede turnip
Potatoes and Swede are drained for mashing
Potatoes and Swede are drained for mashing
Chives are added to mashed potatoes and turnip
Chives are added to mashed potatoes and turnip
Small haggis is cut open
Small haggis is cut open
Haggis meat is fluffed up
Haggis meat is fluffed up
Cooled clapshot is laid on pastry
Cooled clapshot is laid on pastry
Haggis is spooned on to clapshot
Haggis is spooned on to clapshot
Pasty is set aside to rest
Pasty is set aside to rest
Haggis and clapshot pasty is cut for service
Haggis and clapshot pasty is cut for service

Filling and Sundry Ingredients

¼ small Swede turnip/rutabaga
1 large baking potato
Salt and white pepper
1 tbsp freshly chopped chives
2 tbsp haggis
Frozen peas

Peel and roughly chop the potato and Swede. Add them to a large pot of slightly salted cold water, bring the water to a boil then simmer for about twenty-five minutes or until softened. Drain well and return to the empty pot. Season with some white pepper and mash with a hand masher. Stir in the chopped chives, cover and set aside to cool completely.

Spread the cooled clapshot on top of the pastry and top with the haggis. When the pasty is ready, serve simply with some garden peas.

Sweet Potato and Parsnip Vegetarian Pasty

Sweet potato and parsnip, with a little fresh basil, makes a delicious pasty filling
Sweet potato and parsnip, with a little fresh basil, makes a delicious pasty filling

If you're looking for a vegetarian alternative to the haggis and clapshot pasty, you could of course simply omit the haggis. Alternatively, you may wish to use vegetarian haggis, which I've seen in supermarkets but never tasted, so can't therefore recommend or otherwise. The third option is to use different root vegetables, prepared and mashed in a similar way to the potatoes and Swede turnip. This recipe takes that third option, using sweet potato and parsnip.

Click thumbnail to view full-size
Sweet potatoes and parsnip for mashSweet potatoes and parsnips are chopped and boiledCooled mash is spread on pastrySweet potato and parsnip pastySweet potato and parsnip pasty cut for serving
Sweet potatoes and parsnip for mash
Sweet potatoes and parsnip for mash
Sweet potatoes and parsnips are chopped and boiled
Sweet potatoes and parsnips are chopped and boiled
Cooled mash is spread on pastry
Cooled mash is spread on pastry
Sweet potato and parsnip pasty
Sweet potato and parsnip pasty
Sweet potato and parsnip pasty cut for serving
Sweet potato and parsnip pasty cut for serving

Filling and Sundry Ingredients

1 large or 2 small sweet potatoes
1 medium parsnip
1 teaspoon freshly chopped basil
Salt and white pepper
Head of broccoli

Peel and roughly chop the sweet potato and parsnip. Bring to a boil in plenty of cold water and simmer until soft - around twenty-five minutes. Drain well, return to the pot and mash with salt and white pepper. Stir in the chopped basil, cover and set aside to cool completely.

Assemble the pasty with the cooled mix in the established fashion and bake. The broccoli should be broken in to florets and gently poached for ten minutes in salted, boiling water while the pasty is resting.

Simple Chicken Curry Pasty

Chicken curry pasty, served with Indian spiced onions and cucumber
Chicken curry pasty, served with Indian spiced onions and cucumber

Curries of so many different types - authentically Asian and otherwise - have become a huge part of much of the Western world's food culture in recent decades. It was therefore essential to include some form of curry pasty in this recipe collection. It would be possible to make a pasty from pretty much any type of curry but to illustrate how well the simplest curry works in this creation, an inexpensive jar of supermarket brand curry sauce was used in this particular instance...

Click thumbnail to view full-size
Chicken and onion prepared for curryChicken is sealed and mixed with onionThe most basic supermarket curry sauce was used in this pastyCooled and drained curry is spread on pastryChicken curry pastyCutting pasty for service
Chicken and onion prepared for curry
Chicken and onion prepared for curry
Chicken is sealed and mixed with onion
Chicken is sealed and mixed with onion
The most basic supermarket curry sauce was used in this pasty
The most basic supermarket curry sauce was used in this pasty
Cooled and drained curry is spread on pastry
Cooled and drained curry is spread on pastry
Chicken curry pasty
Chicken curry pasty
Cutting pasty for service
Cutting pasty for service

Filling and Sundry Ingredients

½ lb medium diced chicken breast
1 tbsp vegetable oil
1 small onion, peeled and quartered
1lb jar curry sauce of choice
Indian spiced onions
Cucumber slices
2 small sprigs of mint to garnish

Put the vegetable oil in to a medium sized pot and gently heat. Add the chicken breast and stir to seal evenly. This should only take a couple of minutes. Add the onion quarters and cook in a similar way for a further minute before adding the curry sauce and bringing to a simmer. Cook at the gentlest possible simmer for twenty minutes. Turn off the heat, cover and cool.

Important! Special care is required when assembling this pasty. When the curry mix has cooled, the sauce will be very thick and cloying. When it is in the oven, however, it will reliquify, spoiling your pasty if you incorporate too much of it. Use a slotted spoon and drain away as much of the sauce as you can when filling your pasty to prevent possible disaster.

Serve the pasty with some spiced onions in a small ramekin garnished with mint and some (perhaps welcome!) mouth cooling cucumber slices.

Irish Stew Pasty - Lamb and Root Vegetables

Lamb and root vegetable pasty served with nutmeg butter parsnips and peas
Lamb and root vegetable pasty served with nutmeg butter parsnips and peas

Irish stew is traditionally a mixture of lamb or mutton and root vegetables. This basic combination works very well in a pasty. Mint is the herb used in this instance instead of the perhaps more popular parsley, as mint of course perfectly compliments both lamb and potatoes.

Click thumbnail to view full-size
Lamb is browned in oilPotato and carrot for Irish stew pastyPrepared potato, carrot and mint for Irish stew pastyPreparing Irish stew pastyIrish Stew pastyIrish Stew pasty is cut for service
Lamb is browned in oil
Lamb is browned in oil
Potato and carrot for Irish stew pasty
Potato and carrot for Irish stew pasty
Prepared potato, carrot and mint for Irish stew pasty
Prepared potato, carrot and mint for Irish stew pasty
Preparing Irish stew pasty
Preparing Irish stew pasty
Irish Stew pasty
Irish Stew pasty
Irish Stew pasty is cut for service
Irish Stew pasty is cut for service

Filling and Sundry Ingredients

½ lb diced lamb
1 tbsp vegetable oil
Sea salt and freshly ground black pepper
1 pint fresh lamb stock (or chicken stock)
1 medium carrot, peeled and roughly chopped
1 medium potato, peeled and roughly chopped
1 tsp freshly chopped mint
1 medium parsnip, peeled and roughly chopped
Little bit of butter
Pinch of nutmeg
Frozen peas as required

Heat the vegetable oil in a pot and add the lamb. Season and brown, stirring with a wooden spoon. Pour in the stock, bring to a boil and simmer for about forty to forty-five minutes until tender. Turn off the heat and add the potato, carrot and mint. Stir, cover and leave to cool.

Prepare the pasty and place it in the oven. Just before it is ready, add the parsnip to some salted water and bring to the boil. Simmer for twenty minutes while the pasty is removed from the oven and rested. The frozen peas should be added to boiling water for three minutes.

Drain the parsnips and return them to the pot with a little butter and nutmeg. Swirl and serve with the drained peas and pasty.

Cheeseburger Pasty with Pickles, Relish and Homemade Fries

Half a cheeseburger pasty is served with homemade fries, relish and pickles
Half a cheeseburger pasty is served with homemade fries, relish and pickles

When I was considering filling ideas for the pasties on this page, one of the principal things I wanted to achieve was to come up with at least one idea which would be of wide appeal to those people who tend to eat regularly from the mass produced, fast food market. I wanted something that provided a notably healthier option but retained all the appeal of the more familiar junk food product. A cheeseburger pasty with homemade fries was the selected combination I came up with and these are the truly delicious results.

Click thumbnail to view full-size
Beef is spread on one half of the pastryCheese is scattered on the seasoned beefCheeseburger pasty ready to serveCheeseburger pasty cut in to two portionsPasty can simply be eaten on its own by handFries are served with a pasty halfTomato relish is added to the plate
Beef is spread on one half of the pastry
Beef is spread on one half of the pastry
Cheese is scattered on the seasoned beef
Cheese is scattered on the seasoned beef
Cheeseburger pasty ready to serve
Cheeseburger pasty ready to serve
Cheeseburger pasty cut in to two portions
Cheeseburger pasty cut in to two portions
Pasty can simply be eaten on its own by hand
Pasty can simply be eaten on its own by hand
Fries are served with a pasty half
Fries are served with a pasty half
Tomato relish is added to the plate
Tomato relish is added to the plate

Filling and Sundry Ingredients

8oz minced/ground beef
2oz grated cheddar cheese
Salt and freshly ground black pepper
2 portions of fries/British chips
Tomato relish
Dill pickles

Lay the mince on the rolled pastry and gently shape it in to the required semi-circle. Try not to push it down too much as this will affect cooking times and succulence. Season with salt and pepper before carefully arranging the grated cheese on top. Fold and crimp and transfer to the baking tray and the oven.

If you want the burger without the fries, the pasty halves can simply be eaten by hand like any burger. Alternatively, plate one half per person with the fries, pickles and relish.

Have Your Say on the Recipes You Have Read Above!

4.5 stars from 6 ratings of these pasty recipe ideas!

Which of the pasty recipes featured on this page would you be most likely to prepare?

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What Pasty Combinations are You Going to Come Up With?

Hopefully, at least one of the pasty recipes featured on this page will tempt you to have a go at making your own pasties at home. There really is no limit to the number of tasty combinations you can come up with. Why not let your kids choose their own pasty fillings instead of buying them fast food from the local burger bar?

Always bear in mind only that you should never add hot - or even warm - filling to the pastry, as this will have a disastrous effect. Always allow it (where appropriate) to cool completely before building your pasty, however inconvenient this may seem. Also consider carefully what will happen to your filling as it cooks and anything which is going to become too liquid or mushy may not be a good idea.

Other than that, let your imagination run riot and enjoy!

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much, Elderberry Arts. Yes, they certainly do make great portable lunches and I usually take something like this when I go fishing. I hope you really enjoy the ideas you try to can come up with some of your own.

    • Elderberry Arts profile image

      Claire 2 years ago from Surrey, Uk

      Love this hub. There are great recipes and I will definitely be trying some out. Great portable lunches. Voted up, awesome and interesting.

    • Huntgoddess profile image

      Huntgoddess 2 years ago from Midwest U.S.A.

      Hmmm, that's good to know. Thanks.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      I have done in the past, Huntgoddess, but honestly not found it to be worth the effort. Like 99% of professional chefs (I promise you!), I buy it ready made...

    • Huntgoddess profile image

      Huntgoddess 2 years ago from Midwest U.S.A.

      Do you ever make the crust yourself?

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you again, huntgoddess. Cooking and fishing are huge passions of mine, that's for sure... I've heard also of Cornish pasties being made in parts of the US but am sorry to hear about the propritor of your local shop. That's definitely too young to go. I hope you find and enjoy your haggis and Burns Night materials :)

    • Huntgoddess profile image

      Huntgoddess 2 years ago from Midwest U.S.A.

      No problem about taking time, again.

      I think you are too busy cooking and fishing?? lol

      So, your family must be very healthy and happy :-) That is a great contribution to the world!

      Wow, I'm very surprised and delighted that there's a butcher that makes haggis here in the U.S.

      (Don't worry. I'd never bother with anything in a can -- especially a traditional food like haggis.)

      We do have a Cornish pasty shop here in Madison. Unfortunately the original owner, Myles Teddywedger, died very young, ca. 55 years old. He had the shop since about 1984. The shop is still there, though, and the main employee owns it now.

      I'm off to find that haggis, and Burns night ---- maybe at the same place and time?? :-)

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      Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom

      Huntgoddess, again my apologies for the late reply and I'm overwhelmed that you clearly got so much from this Hub. I am sure there are Burns Suppers in the Chicago area somewhere and I hope a Google search may help you find them. There is also a butcher in the US that does sell and distribute (proper) haggis via mail order rather than the canned stuff which is of course not the same, which you'll also find via the search engines. Thank you very much for all.

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      Huntgoddess 2 years ago from Midwest U.S.A.

      I had to look up "Burns' supper" and "clapshot" in Wikipedia.

      I love rutabaga! They're kind of an old-fashioned veggie. Many young folks have never heard of them here in the U.S.

      In American, we probably would call clapshot, "mashed root veggies." My grandma used to make that. I never knew it had another name, though. Her mom --- my great grandma --- was named Nettie Downs, so I think they were from Scotland?

      Hence the clapshot, which we never knew by its proper Scottish name, --- sadly :-( She would make parsnips, turnips, rutabaga, potatoes --- all boiled and mashed together. What could be more delicious in the winter, with lots of great butter, salt and pepper?

      I see cheeseburger pasty won the election ---- probably because of Yanks like me. It sounds easy and quick. (Everybody knows how lazy and dumb we are.)

      However, I didn't vote cheeseburger pasty because it's the only pasty I'd make. I just want it to be the FIRST pasty I'll make. That way, I can get practice, for making all the others.

      Hope I can find a store that sells haggis?

      Also, a Burns' Supper close by? Are there any in Chicago? Milwaukee?

      This Hub is such a great gift to the universe. I feel that it's like a whole volume. One could make some of these each day, to keep one's whole family fed for quite some time.

      I'm not so great at pastry making, but I think I could make it work, if I kept at it.

      Thanks so much.

      Up, + . . .

    • GetitScene profile image

      Dale Anderson 3 years ago from The High Seas

      I make pasties all the time and never get sick of them. 5 stars, voted up and useful. Nice work.

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      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Glad to hear you like them Daddy Paul and particularly for having given you a Hub idea. I look forward to reading your mothers pasty recipe

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      Daddy Paul 3 years ago from Michigan

      I like some of these ideas. You gave me an idea for a hub. My mothers recipe.

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      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Kev. I can't really comment on the historical aspect of the pasty and the accuracy of how it is in this way portrayed. I'm sure, however, that you're right in that fillings even centuries ago did vary more than people claim. As a West Country man, I hope you appreciate some of the ideas included here and may even give one or two of them a try. Thanks for reading and for taking the time to leave your comment.

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      Kev Clarke 4 years ago

      Being a Devonian, I`ve always believed the the pasty to be a westcountry (England) meal. The cornish have claimed it as their own, but the earliest record is Devonian. This apart, I find it difficult to believe that all workmen all over the westcountry, miners and farmworkers alike, always used the same ingredients, it was the precursor of the sandwich, and people used what was at hand at wrapped it in a pasty! I always make pasties the same way, I wrap whatever is available in a good pastry

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Interesting, JamaGenee. Certainly, pasties are not something you are likely to see on a restaurant menu very often - cafes and pubs, yes. Actually, they are probably more popular in the West Country, Devon and (of course) Cornwall than anywhere else. I also ate them regularly in pubs and from baker's shops when I lived in London.

      I hope at least you now have the opportunity to sample what you missed :)

      Enjoy!

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      Joanna McKenna 5 years ago from Central Oklahoma

      Gordon, no, I didn't try pasties when I was on your side of the Pond. Probably a combination of not looking for them on any menu and none of the locals brought them to my attention, not even in the several pubs I was in in London and the West Country. Could it be they aren't as prevalent or popular in the South of England? ;D

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, JamaGenee. I thought you may have tried pasties when you were on this side of the pond? I'm glad this has inspired you to finally give them a try and I hope you enjoy what you prepare. Thanks for visiting and commenting and good luck in your pasty making!

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      Joanna McKenna 5 years ago from Central Oklahoma

      Gordon, I think you've covered every aspect of making pasties in this hub! No wonder they're so popular. I've heard about them "forever" but have never had one, and until this hub definitely didn't have a clue how to make them. Now I do! Thanks!

      Bookmarked for future reference, and voted up and awesome! ;D

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Brainy Bunny and thanks for visiting. I'm delighted that this page has inspired you to try a new eating experience. Pasties are incredibly versatile so I'm sure you'll soon come up with a few versions to enjoy. Good luck with your preparations!

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      Brainy Bunny 5 years ago from Lehigh Valley, Pennsylvania

      I've never had a pasty, but I've wanted to try them for a long time. Now you've made it so easy for me I have no more excuses! Puff pastry is going on my shopping list this week, and I think I'll start with the turkey version, since I have leftover cooked turkey in my freezer. Thanks for all the wonderful ideas!

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Natashalh. There are probably a number of people who love to make pasties but, like your friend, always use their own preferred filling. I hope these ideas appeal when you pass them on and are useful. Thanks for visiting and commenting.

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      Natasha 5 years ago from Hawaii

      Weirdly enough, I know someone who makes pasties on a regular basis, but I think she always uses the same filling. I will definitely send a link to her! Thanks for posting all these alternative pasty fillings.

      Voted up and useful!

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, myawn and thank you. Although I enjoyed all these pasties (and I did at least taste all of them, even those that I made for other people), if pushed, I would have to say that the cheeseburger pasty was probably my favourite one as well.

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, randomcreative. Thanks for visiting and I wish you luck with your pastry experiments. I hope this page has got you thinking and soon to be making your own pasties.

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, blaeberry and thanks for visiting and commenting. Bell's is the pastry I always use as well. I hate it when I find the supermarket has sold out and I have to take a different brand :)

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, David. Yes, I used to love a pasty or a pie with a pint. Sadly, due to way over the top food safety laws, I don't think pubs are allowed to sell food of this type quite so easily these days. Long time since I've seen it, anyway. Glad you celebrated Burns and haggis - hope you enjoyed it. Thanks for the comment and update.

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      myawn 5 years ago from Florida

      These pastries all look awesome the cheeseburger I want to try for sure .Nice recipes for lots of different ones.

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      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      Wow, awesome collection of pastry recipes! I love pastries and would like to experiment with more savory pastries. Thanks for all of the great suggestions and tips.

    • blaeberry profile image

      blaeberry 5 years ago from Scotland

      I love pasties and so pleased to see you used Bell's pastry - my absolute favourite time saver in the kitchen. Voted up and awesome

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      Russell-D 5 years ago from Southern Ca.

      Gordon, you reminded me of how good a pasty and ale as a Scot's pub lunch. I also noticed the Haggis dish. I wrote of celebrating Robbie Burn's Birthday with his "An Anatomy To A Haggis" and the pomp and circumstance of the event 2 weeks back. ... Today is Paul's Wedding Day in Nigeria. His plans are to begin to activate TraveLink in June with sufficient financing to pay all monies owed...and to move forward with much the same writer's team as previously. Hope all is well. David

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, LaThing. Good luck in your pasty making and I hope you enjoy a variation from the traditional Cornish pasty.

    • Gordon Hamilton profile image
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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Arlene, thank you very much. I'm glad you at least got something out of your former relationship! :) I hope you enjoy your April turkey and anything else you try.

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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Good luck with it Cardelean and I hope you come up with some ideas of your own. I'd love to hear how you get on. Thanks.

    • LaThing profile image

      LaThing 5 years ago from From a World Within, USA

      I just looove Cornish Pasty! Never tried with all these other fillings though..... They all look so good, have to give them a try. Thanks for such detailed hub. Voting up!

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      Arlene V. Poma 5 years ago

      VOTED UP AND EVERYTHING ELSE. This recipe is a knockout, Gordon! Thank you! I dated this guy in college, and his dad made pasties for dinner. I dumped the guy and kept the recipe--steak and potatoes only. What have I been missing all of these years? Thank you for the different selections. I'm printing this and looking forward to trying the turkey recipe out long before the weekend. Outstanding!

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      cardelean 5 years ago from Michigan

      I will definitely give it a try along with some of your other "fillings." They are popular in the Upper Peninsula because of English immigrants that came over to work in the iron ore and copper mines. They were the perfect food to wrap up and pack for a long day's work. Thanks again and I'll let you know how they turn out.

    • Gordon Hamilton profile image
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      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much cardelean and I'm glad you like the ideas! I know that there are places around the world where pasties just seem to be really popular, as they are throughout the UK. I hope you like the puff pastry option as much as I do. I really believe it makes a huge difference :)

    • cardelean profile image

      cardelean 5 years ago from Michigan

      First let me say that my mouth is absolutely watering right now and I just finished dinner! I LOVE Cornish pasties. Michigan's upper peninsula is famous for them. I have family who live there and so when we visit, we always stop for one. They used traditional pastry or pie dough rather than puff pastry. You have given some great variations and I think I will try the puff pastry, it would make it much easier to make.

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