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Irish Beef Pasties


1 1/2 pounds Beef Chuck Roast -or- other stew cuts. You can also just sub leftover cubed roast.

1 cup Beef Broth

Salt and pepper to taste

1 cup Frozen Peas, thawed

2 Carrots, peeled and diced

2 Tablespoons Butter

1 small or 1/2 medium to large White or Yellow Onion, diced

2 Tablespoons Flour

2 Tablespoons Heavy Cream

2 Tablespoons Parsley, chopped

Fat of Choice Pastry, or any other double crust sized pie crust recipe or ready-to-bake crusts



  • Cook beef with broth, salt and pepper on high in the Instapot for 55 minutes and allow for natural pressure release -or- roast covered in the oven at 275 degrees for 2-3 hours, start checking for tenderness after 2 hours.

  • You can also use any diced ready made roast or pan sautéed ground beef, to cut cooking time.

  • Shred or dice roast and allow to cool in juices. Then strain broth off of meat reserving one cup of the broth for the filling.


  • In a small saucepan bring a cup or two of water to a boil.

  • Add carrots and boil for 3 minutes.

  • Drain carrots and set aside.

  • Melt butter in a skillet over medium heat.

  • Add onions and sauté until translucent.

  • Add in flour into onions, stir, cooking for 1-2 minutes longer.

  • Stir in reserved one cup of beef broth and cook until thick.

  • Cut heat, stir in reserved carrots, beef, peas, parsley and cream into thickened broth and onions.

  • Add additional salt and pepper to taste.


  • Pre-heat oven to 425.

  • Divide pastry dough and filling into 8 equal portions.

  • Roll pastry dough into rounds, squares or rectangles about 1/4" thick. I suggest laminating the pastry dough for additional flakiness, but it is not required.

  • To laminate dough:

  • Place 1/8 portion of filling on one half of rolled pastry.

  • Fold pastry and crimp edges to seal.

  • Place onto a parchment or other baking mat lined baking sheet.

  • Beat one egg with 1/2 Tablespoon of water to make egg wash.

  • Brush prepared pasties with egg wash.

  • Cut vents in each with a knife.

  • Sprinkle with salt and pepper.

  • Bake in oven for 30 minutes.

Makes 4-8 servings

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