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Organic Beef Pasty

What started out as a portable meal for field workers to carry with them, the pasty is a British staple. This recipe combines our delicious Organic Beef Skirt Steak with root veg and easy store cupboard ingredients.



  • Prepare: 20 Minutes
  • Cook: 45 Minutes
  • Serves 4
Ingredients & instructions

For the shortcrust pastry:

  • 100g Organic Lard, chilled and diced
  • 50g Unsalted Butter
  • 300g Plain Flour, plus extra for dusting
  • ½ tsp Salt
  • 1 Organic Egg, beaten to glaze


For the filling:

  1. For the pastry, rub the lard and butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt and enough cold water to bring the mixture together into a soft dough. Prepare a lightly floured surface, knead the dough briefly, then wrap in clingfilm, and chill in the fridge for 30 minutes.
  2. Preheat your oven to 190°C. Mix the filling ingredients together, season well, and place to one side. Once your pastry is chilled removed it from the fridge and roll out on a well-floured surface to 5mm thick. Then fold it in half and roll to 5mm again.  Using a plate or saucer, cut 4 circles from the pastry.
  3. Pile one-quarter of your filling mixture into each circle, leaving a 2cm border all around. Brush the border with the beaten egg. Pull both edges up over the filling and press together to seal. To make a decorative edge crimp the sealed edges. Brush all over with some more beaten egg to finish your pasty
  4. Bake in your oven for 40-45 minutes, you want your pasty to be golden brown
  5. Cool for at least 15 minutes before serving

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