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5 from 2 votes

Beef and Horseradish Pasties

These beef and horseradish pasties are stuffed full of root vegetables and beef with a generous peppery seasoning. Horseradish adds a gently boost to the flavour, making these handheld savoury pies a delight to devour.
Makes either 4 x 22 cm pasties or 5 x 20cm pasties
Use the toggle button for U.S. measurements
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Dinner, lunch
Cuisine: British, Cornish
Servings: 4
Calories: 1237kcal


For the Shortcrust Pastry

  • 500 g Strong bread flour
  • 125 g Lard or vegetable shortening chilled
  • 125 g Butter chilled
  • 1/2 tsp Salt
  • 1 Egg yolk
  • 150 ml Water ice cold

For the Filling

  • 300 g Beef skirt
  • 250 g Waxy potato
  • 125 g Swede (rutabaga)
  • 125 g Onion
  • 3/4 tsp Ground black pepper
  • 1/2 tsp Salt
  • 1 1/2 tbsp Horseradish - freshly grated
  • 1 tbsp Plain flour
  • 1 tbsp Melted butter
  • 1 Beaten egg to glaze


Make the Pastry

  • Weight the flour and salt into a large mixing bowl
  • Cube the lard and butter, toss into the flour and then rub in until the mixture resembles breadcrumbs
  • Add the egg and 3/4 of the water. Bring the mixture together using a blunt knife, adding more water as necessary to create a soft but not wet or sticky dough
  • Tip onto a lightly floured work surface and knead until the pastry becomes elastic. This will take 3-4 minutes, but it is an essential step to give the pastry the strength that is needed to hold the filling and retain a good shape.
  • Wrap the dough in cling film and leave to rest for 3 hours in the fridge. Bring out of the fridge 30 minutes prior to rolling out

Prepare the Filling

  • Dice the onion then either slice or dice the peeled potato and swede into small pieces (see my step by step images for a size guide). I like to slice my vegetables thinly - approx 2mm thick
  • Chop the beef into equally small pieces. Remember to cut the beef skirt first against the grain before dicing
  • Using your hands mix the vegetables and beef together in a large bowl along with the seasoning, grated horseradish, flour and melted butter and grated

Assemble the pasties

  • Preheat the oven to 200C/ 400F/ GM 6 and line 2 baking sheets with baking parchment
  • Divide the dough into 4 each pieces and roll each out to a thickness of 2mm. Cut a 22cm circle from each (find a suitably sized plate as a guide to cut around)
  • Spoon a quarter of the filling into the centre of one pastry circle
  • Brush a little beaten egg around the edge of half of the circle then carefully fold the pastry over to form a semi-circle, join the dry and egg brushed edges together. Tuck any stray bits of filling back in as you go and then press down around the pastry edge to seal. Repeat with the remaining circles
  • Crimp the edges of each pasty to seal firmly and avoid any leakage during cooking: use your index finger and thumb to push down and twist the edge of the pastry over to form a crimp. Repeat this process along the entire length of the pasty then tuck the ends underneath (see my video for visual guidance)
  • Place the pasties on the baking sheets and make a small slit on the top of each one using a sharp knife, brush all over with beaten egg
  • Bake for 15 minutes then turn down the heat to 150C/ 300F/ GM 2 and bake for a further 45 minutes
  • Remove from the oven and transfer the pasties to a wire rack to cool for 20 minutes before eating



Calories: 1237kcal | Carbohydrates: 108g | Protein: 34g | Fat: 75g | Saturated Fat: 32g | Cholesterol: 218mg | Sodium: 895mg | Potassium: 751mg | Fiber: 5g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 3mg