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Beef Pasties have been around since the 1100’s. Pronounce the A in pasty the same as in apple. They originate in Cornwall, England and were very popular with Cornish Coal Miners. Over the last 200 years, many of those miners became immigrants. When they left Cornwall, they brought Pasties with them. There are versions of them in Ireland, Australia, England and in the United States, of course. They are especially well known in upstate Michigan. Another name for them in Cornwall Tiddy Oggie. Tiddy derives from tidly, which means little and oggie is their word for pastry. So, a tiddy oggie is a little pastry. When the pasties were ready for lunch cooks would yell down to the miners, “OGGIE OGGIE OGGIE!” And the miners would yell back, “Oi Oi Oi!” They still yell that in the region at athletic events to cheer their team on.

The first time I remember eating a Pasty was when I was about 12 years old. My mom had a baby, and her mom came to stay with us. One night for dinner she made us these beef pasties. They have ever since been one of my most favorite meals.

I’m on the far right standing next to Grandma. This was close the time when she made us Pasties for the first time.

I remember my grandma roasting and cooking all day to bring us this goodness. Now adays I make it pretty fast and simple by making the filling in my electric pressure cooker, Instant pot. Instructions to do it in the slow cooker are included in the recipe notes.

I use stew meat but cut it up into slightly smaller pieces.

Before we start, let me just say that I have TOTALLY used leftover pot roast and veggies mixed with a little gravy as a filling for pasties. If no leftovers are to be had, then proceed.

I brown the meat on the sauté function, then add the rest of the ingredients. Secure the lid and vent then pressure cook for 30 minutes.

While that is cooking, I prep the pastry. I make Basic Pie Crust. I double a double crust recipe, so I end up with enough to make 4 single crust pies or as many as 12 pasties. I’ve never used a store bought crust for this, so I’m not sure how you would divide it. You could also use squares of puff pastry. That would be yummy!

After it is cooked and the steam has released then remove the lid, and use a large, slotted spoon to remove the meat and veggies to large baking dish so it can spread out and cool faster. Use the liquid in the pot in place of water with the gravy packets. Follow the instructions on the packet to make the gravy. If you are short on liquid, then add water.

In my opinion, this the BEST brand of instant gravy.

Mix 1cup of the gravy with the filling. Set the rest aside for later.

Roll out the first ball of pastry. Put filling on one side of it. Cut vent holes into the other side, then fold it over on top of the filling. Roll up the open sides then pinch closed.

Next brush an egg wash over the pastry sides and tops.

Bake at 400 degrees for 40-45 minutes.

Eat right away with some gravy on the side or over the top or eat by hand like a sandwich. Either way, total comfort!

Beef Pasties

Also known as Tiddy Oggies, originate in Cornwall, England. These hand pies were made every day for coal miners to eat for lunch. They have spread around the world with immigrants. Many versions of them exist around the world. They are especially popular in upstate Michigan. They are basically a pot roast inside of a pie crust that you can eat on the go, or with a fork and knife for a cozy, sit down meal.
Prep Time 30 minutes
Cook Time 45 minutes
Instant pot time for filling 30 minutes
Total Time 1 hour 45 minutes
Course dinner, Entree, Lunch
Cuisine American, British
Servings 8 Pasties


  • pressure cooker or slow cooker
  • Rolling Pin


  • 2.5 lbs. stew meat, chopped into smaller pieces
  • 2 cups potatoes, scrubbed and chopped
  • 1 cup carrots, peeled and chopped or sliced
  • 1 onion, peeled and chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 cup water
  • 2-3 packets beef gravy mix, preferably Pioneer brand
  • 2 double pie crusts *refer to our basic pie crust recipe


  • Cut up the stew meat and vegetables. Drizzle a little olive oil in the instant pot. Use the sauté function to brown the meat. Turn off the sauté function.
  • Add the vegetable, salt, pepper and water. Stir all together. Secure the lid and close the vent. Set manually to cook for 30 minutes.
  • While this is cooking, I make the pastry. You could buy pie crust or puff pastry. I always make a double batch of a double crust, so I end up with four crusts. I divide the pastry into 12 equal sized dough balls. I never use them all, but I would hate to not have enough, and then have to make more. I have gotten as many as 10 pasties out of this recipe. They are GRAT leftovers, and also freeze well.
  • When it is done cooking, release the steam through the vent. When the steam is done, remove the lid. Use a slotted spoon to remove the meat and vegetables and spread out on a large baking sheet so it can cool quickly.
  • Measure out the liquid left in the instant pot to make the beef gravy according to the packet instructions. If you do not have enough liquid, add water.
  • Mix 1 cup of the prepared gravy with the meat filling.
  • Roll out the first dough ball into a small circle. I like to make some smaller and some bigger. You may use a small paring knife to cut around the perimeter to a better size, if needed.
    For a 9-inch circle use about a ¾ cup of filling. For a 7-inch circle use about a ½ cup of filling.
  • Place the filling on one half of the circle. Cut a few vent holes on the other side with a small paring knife. Fold over the empty side of the dough on top of the filling. Roll up the open sides and pinch shut. Place on a baking sheet.
  • Preheat oven to 400°.
    Repeat steps 7 & 8 with the rest of the dough balls.
  • Whisk an egg yolk with 1 tsp of water. Brush it over the top and around the edges of each pasty.
    Bake for 45 minutes.
  • Eat right away with or without gravy on the side or over the top. Cool extras before individually wrapping in foil and refrigerating, For the freezer, wrap in plastic wrap and package in a Ziploc freezer bag.


Slow cooker – Brown the meat in a large skillet with a little olive oil. Put it into a slow cooker when done, and add the veggies, thyme, salt and pepper and water. Place the lid on and cook on high for 4-5 hours. Proceed with the rest of the recipe as instructed. 
Keyword comfort food, hand pie, Pasties, pasty, pie, pot roast

Basic Pie Crust

A simple, flaky crust great for any pie. This makes 2 single crusts or 1 double crust.
Course Dessert


Single Crust

  • 1 1/4 cup flour
  • ½ tsp salt
  • 1/3 cup Crisco shortening, chilled
  • 4-6 Tablespoons Ice water

Double Crust

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 cup Crisco shortening chilled
  • 5-9 Tablespoon ice water


  • In large bowl, blend flour and salt.
  • Cut shortening into flour mixture with pastry cutter or fork until the consitency of coarse crumbs.
  • Stir in water 1 to 2 tablespoons at a time until dough just holds together and not crumbly.
  • Divide dough in half and wrap each in cling wrap. Refrigerate for 30 minutes. (I usually skip this step.) Each will make one crust, top or bottom.

For One Crust Pie

  • Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
    Using pancake turner, roll the dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
  • Trim edges about 1/4 inch over ridge. Fold extra crust underneath and crimp.
  • For a pre-baked crust, heat oven to 425°. Prick pie shell all over with a fork.
  • Bake on lowest oven rack for 15 minutes.

For Two Crust Pie

  • Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
  • Using pancake turner, roll dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
  • Trim edges about 1/4 inch over ridge.
  • Fill pie crust.
  • Roll out top on lightly floured surface.
  • Using a butter or steak knife, cut vents into crust.
  • Carefully load onto rolling pin and unroll over top.
  • Trim edges just a bit larger than the bottom crust.
  • Fold under top crust with bottom crust onto the ridge of the pan. Crimp edges.
Keyword pie, pie crust