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Homemade Beef and Vegetable Pasties
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4.57 from 16 votes

Homemade Beef and Vegetable Pasties

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dinner
Servings: 6
Calories: 0kcal
Author: Lauren


  • ½ cup 75g plain flour
  • ½ cup 75g self raising flour
  • 110 g of butter - cubed
  • 4 tablespoons of water
  • pinch of salt
  • 500 g of beef mince
  • 1 egg
  • 1 carrot - grated
  • ½ cup of frozen peas
  • 1 onion - finely grated
  • 1 tablespoon of dried mixed herbs
  • 1 tablespoon of tomato relish
  • 1 teaspoon of onion flakes
  • Pinch of salt and pepper to taste
  • milk to glaze


  • Preheat your oven to 190 degrees and line a tray with baking paper.
  • Sift the plain and self raising flour together in a large bowl and add a pinch of salt.
  • Rub in butter until mixture resembles bread crumbs
  • Add half of the water and stir through using a knife, continue to add water until dough forms. If your dough is not coming together, just add a little extra water.
  • Knead the dough until smooth and then cover it and let it rest in the fridge for 15minutes.
  • While the dough is resting, combine the mince, egg, grated carrot, frozen peas and corn, dried mixed herbs, onion flakes and tomato relish in a bowl. Add salt and pepper to taste.
  • Roll out the pastry dough until it's around 3mm thick and cut into six rounds the size of a saucer and brush edges with a small amount of water to moisten.
  • Add filling mixture to centre of each round.
  • Bring sides of pastry together at the top to enclose filling. Pinch the pastry together to secure.
  • Brush the tops of the homemade Beef and Vegetable Pasties with milk glaze and bake for 35 minutes or until golden and cooked through.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg