Yorkshire pasty

The Yorkshire pasty is a hearty, handheld meat pie from Northern England. While often compared to the Cornish pasty, Yorkshire’s version leans more rustic: thick slices of potato, chunks of beef or minced meat, carrots, and onions, all tucked into a flaky or shortcrust pastry. It’s working-class food at its best—robust, filling, and perfect on-the-go.

These pasties are ideal for picnics, lunchboxes, or warming winter dinners. This from-scratch version features a buttery shortcrust pastry and a well-seasoned meat-and-veg filling.

 Recipe Overview

• Recipe Name: Traditional Yorkshire Pasty

• Prep Time: 40 minutes

• Chill Time (Pastry): 30 minutes

• Cook Time: 45 minutes

• Total Time: ~2 hours

• Difficulty: Moderate

• Yields: 6 large pasties

• Cuisine: British, Yorkshire Regional

• Dietary Info: Nut-Free

 Ingredients

 For the Shortcrust Pastry:

• 3 cups (375g) all-purpose flour

• 1 tsp salt

• 1 cup (225g) cold unsalted butter, cubed

• 6–8 tbsp ice-cold water

• 1 egg (for egg wash)

 For the Filling:

• 1 lb (450g) beef chuck or skirt steak, finely diced (or use ground beef for a faster option)

• 1 medium potato, peeled and diced small

• 1 small turnip or swede (rutabaga), peeled and diced

• 1 carrot, diced

• 1 small onion, finely chopped

• 1 tsp salt

• ½ tsp freshly ground black pepper

• ½ tsp dried thyme (optional)

• 1 tbsp Worcestershire sauce

• 1 tbsp flour (to absorb excess moisture)

• Butter (optional – a small pat inside each pasty adds richness)

 Equipment Needed

• Large mixing bowls

• Rolling pin

• Baking sheet

• Parchment paper

• Pastry brush

• Sharp knife

 Instructions

Step 1: Make the Pastry

1. In a large mixing bowl, combine flour and salt.

2. Add cold butter and rub into the flour using your fingertips until it resembles coarse breadcrumbs.

3. Gradually add ice-cold water, mixing gently until a dough forms.

4. Form into a ball, divide in two, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Prepare the Filling

1. In a large bowl, mix the diced beef, potato, carrot, turnip, and onion.

2. Add salt, pepper, thyme, Worcestershire sauce, and flour. Toss to coat.

3. Optional: If using ground beef, brown it lightly first and drain excess fat.

Step 3: Assemble the Pasties

1. Preheat your oven to 375°F (190°C).

2. On a floured surface, roll out the pastry to about 1/8 inch thick.

3. Cut into 6–7 inch circles using a bowl or plate as a guide.

4. Spoon the filling onto one half of each circle, leaving a ½-inch edge.

5. If desired, add a small pat of butter on top of each filling mound.

6. Fold over the dough to create a half-moon shape. Press and crimp edges to seal.

7. Place on a parchment-lined baking sheet.

Step 4: Bake

1. Beat the egg and brush over the tops of the pasties.

2. Cut a small slit in the top of each pasty to let steam escape.

3. Bake for 40–45 minutes, or until golden brown and crisp.

 Let rest 5–10 minutes before serving to allow the filling to settle.

 Serving Suggestions

• Serve warm with brown sauce, gravy, or English mustard.

• Pair with a side of pickled onions, coleslaw, or mushy peas.

• Great as a packed lunch, picnic snack, or pub-style dinner with a pint of ale.

 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze fully cooked pasties tightly wrapped for up to 3 months.

• Reheat: Bake at 350°F (175°C) until heated through (about 15–20 minutes from cold, or 30+ from frozen).

 Nutrition (Per Pasty – Approximate)

Varies depending on cut of meat and pastry thickness.