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Spicy Beef and Onion Homemade Pasties

Homemade Spicy Beef and Onion Pasties (from scratch)

Course Main Course
Cuisine British
Servings 4 large pasties



  • 340 g (2 + 3/4 cups) plain flour
  • 170 g (2/3 cup) butter (cold and chopped into small pieces)
  • 1 teaspoon sea salt
  • 4-5 tablespoons cold water


  • 1-2 tablespoons oil (for frying)
  • 700 g (25oz) meat (minced or finely chopped)
  • 1 small green pepper
  • 1 onion
  • 2 tablespoons ketchup
  • 1 tablespoon HP or Worcestershire sauce
  • 1 tablespoon water
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chipotle chilli powder
  • pinch cayenne (adjust to personal taste)
  • sea salt and pepper


  1. Firstly, prepare the pastry: In a large bowl, mix the flour and salt and then add in the butter. Rub the butter and flour with your fingertips until the mixture comes together as crumbs. Add only as much water as you need to get it to come together as a dough (one tablespoon at a time). Form into a ball, place back in the bowl, cover with cling-film and leave in the fridge while you make the filling.
  2. For the filling: I blitzed my beef in a food processor so it was small chunks of meat, but you could leave it in strips or even use mince. Heat the oil in a large frying pan and fry the onions until softened, then add the green pepper. Next, throw in the meat and fry until it starts to brown.
  3. In a small bowl, mix the HP sauce (or Worcestershire sauce), ketchup, water, the herbs, spices, salt and pepper and stir until combined. Pour over the meat and cook for one or two minutes. Set aside and allow to cool.
  4. Pre-heat the oven to 200°C (400°F). Cut the pastry into four (or six) fairly equal balls and roll out until you have rough circle shapes that are quite thin. Place the meat mixture along the middle part of the circle (you can pile it up a bit) making sure that you have space at the edges and not too much filling that you can't pull both sides up to join at the top.
  5. Pull the long sides up to meet each other and pinch together (you could use a touch of water to seal them, but I didn't think it was necessary). Turn the outside edges over to seal the pasties (you will get some juices running out as they cook, but that's normal).
  6. Place the pasties on a large baking tray which is well-greased or lined with grease-proof paper and bake for around 20 minutes. Lower the oven to 175° and continue to bake until the outsides are a nice golden brown (normally around 15-20 minutes). Remove from the oven, allow to cool a little and enjoy warm, or alternatively, leave and eat them cold. Enjoy!