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Recipe for pasties using left over beef joint.


I don’t measure anything for this. Just decide how much veg you want to add to whatever amount the beef minces to.

Any meat left over from a joint of beef
An onion
A couple of carrots
1 large or a couple of small potatoes
A cup or so of gravy.
Puff pastry

Mince the left over meat.
Cut up an onion finely and fry to soften in a little oil.
(you can add it un-fried but I like to release the flavour by lightly frying it)
Dice the potato and carrot and cook together until soft.
Add the onion to the minced meat along with the strained cooked carrot and potato and stir together. Add enough gravy to moisten the mixture. (not too much, just enough to hold the mixture together and moisten the meat)
Roll out the puff pastry thinly.
(You could use ready rolled puff pastry if you dont want to make it.)
Cut circles from the pastry using a tea plate or saucer depending how big you want the pasties to be.
(For example a saucer size takes 2 tablespoons of mixture)
Wet the edges of the circles and shape the pasties. Press the edges well together. Bake at 210c for 15-20 mins until risen and golden brown. If the pastry pulls apart while baking just pour a drop of gravy into the pasty when it comes out of the oven to keep the filling moiste.
These freeze well.

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lovely HB !!

8 Aug, 2012


Thanks Paul, they are tasty.

8 Aug, 2012


yummmmmm lol

8 Aug, 2012


Another one to print for OH ,Wonder what she did with the last one.!!

8 Aug, 2012


Thanks Hb. will have a go come winter time, they sound delish.

8 Aug, 2012


that looks and sounds Yum Hb, thanks for the recipe

8 Aug, 2012


It's a nice change from cold meat and makes it go a lot further......:o)) Children love it.

8 Aug, 2012


Thanks Hb...OH will love these...:>)

8 Aug, 2012


These look really good - will definitely give them a go. Monday night is always leftover night! Thank you :-)

9 Aug, 2012


My family really like them. Thanks for looking Moti and Mel and I do hope you enjoy them as much as we do.......:o))

9 Aug, 2012


I'm sure we shall! ;-)

9 Aug, 2012


Made these today! Seal of approval from OH and self! Tweaked it slightly (because that's what I do!) adding a bit of celery to the onion, and a splash of Worcestershire sauce, which goes into just about all my savoury dishes. It was really good - the puff pastry is a real bonus. I usually just use shortcrust. Thank you so much for this, Homebird - it will definitely become part of the repertoire!

13 Aug, 2012


Thanks very much for trying it Mel. So pleased you liked it. I will try your version next time it sounds good.

14 Aug, 2012



14 Aug, 2012

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