Try these Beef and Pumpkin Pasties, filled with juicy beef and creamy pumpkin. Your taste buds will thank you.

I’ve lived in this area a long time. So, how in the world I never knew about this store that sold delicious pasties is beyond me. It was a long-time family friend that introduced me to this little gem in the middle of this small city here. She took me and Mom there when Mom was visiting the friend after surgery.

We each ordered different pasties so we could cut them in thirds and share them all. I ordered a sausage and a beef, Mom chose a veggie and a chicken, and I can’t remember what the friend ordered. It was a while ago and my memory isn’t the best. Never has been. I just know that they were all absolutely tender, flaky, and totally delicious.

What is a pasty?

A pasty is traditionally a British baked pastry that consists of a meat and veggie filling inside a short crust pastry that is crimped around the edges. The word pasty is from French and refers to a pie filled with venison, fish, or other meat, vegetables or cheese baked without a dish.

The popularity of this type of pastry rose during the 17th and 18th centuries in the towns of Cornwall and West Devon. The tin miners would take these pastries to work. The theory being that the thick, crimped edge was the “handle” and would be discarded when the rest of the pastry was eaten. This prevent the dirt from their hands from contaminating the rest of the pastry.

What is the difference between a pastry, a pasty, an empanada, and a Cornish pasty?

A pastry is a broad term that encompasses a variety of baked goods made from dough, such as pies, tarts, and quiches. A pasty is a baked pastry. Pasties can come in various shapes and sizes, but they are commonly known for their half-moon shape with savory ingredients and crimped edges. Sometimes they’re also called hand pies. Empandas are very similar to a pasty but they can be both baked and fried. That’s the main difference.

The Cornish pasty, originating from Cornwall, England, is a specific type of pasty that has protected geographical indication status in the European Union. Traditionally filled with beef, potatoes, onions, and swede (aka rutabaga), the Cornish pasty is known for its distinctive crimped edge mentioned above. There are specific ratios of beef, potato, onions, and rutabaga in the Cornish pasty. You cannot have any other ingredients in a Cornish pasty. The Cornish Pasty Association says that there must be 12.5% of beef and 25% vegetables in the pasty.

Is a pumpkin a fruit or a vegetable?

Pumpkin, often mistaken for a vegetable due to its savory applications in dishes like pasties, is actually a fruit by botanical definition. Fruits are a seed bearing part of a flowering plant. So, those seeds we love to roast in the oven after carving into a pumpkin means it’s a fruit. Yes, that means a tomato is a fruit, too. And zucchini. It has nothing to do with it being a mainly sweet ingredient in pies and cakes.

What ingredients do you need for this beef and pumpkin pasty?

To create this delicious beef and pumpkin pasty, you’ll need a few key ingredients to ensure the perfect balance of flavors and textures. Alongside the rich and savory beef and the slightly sweet pumpkin, you’ll also need some potato and onion. For the pastry you’ll need flour, butter, shortening, and water.

What are some tips for making this beef pasty?

To ensure that your beef and pumpkin pasties turn out perfect every time, there are a few tips to keep in mind during the preparation process. Make sure that your filling is perfectly seasoned and cooked to perfection. Don’t let it simmer too long and get dry. Also, don’t let the potatoes and pumpkin cook too long that they turn to mush.

Treat the pastry dough with care. I like to make mine in the food processor to allow the butter to blend better with the flour. And it keeps this part of the process mostly hands off which keeps the butter cold making the pastry flaky.

Don’t roll the pastry dough too thick. This can make the whole pasty to filling ratio too lopsided and can make sealing the edges difficult. And you need to make sure the edges are sealed securely to prevent any filling from leaking out during baking. By following these tips, you’ll be well on your way to creating mouthwatering beef and pumpkin pasties that are sure to be a hit at any gathering.

How do you fold the edges of the pasty?

When it comes to folding the edges of your beef and pumpkin pasties, there are a few different techniques you can use to achieve a perfectly sealed pastry. One common method is to crimp the edges by gently pinching the dough together with your fingers or using a fork to create a decorative pattern.

Neither of these methods produce that classic crimped edge pasties are popular for. To make this edge you fold the small sections of the dough over onto themselves and press down to seal. Be sure to press firmly to ensure that no filling escapes during baking. Whichever method you choose, be sure to press firmly to create a tight seal and prevent any leakage.

By mastering the art of folding the edges of your pasties, you’ll be able to create a beautiful and delicious final product that is sure to impress your friends and family. So don’t be afraid to get creative with your folding technique and experiment to find the method that works best for you. Or you can purchase a press that makes them for you. I have several sizes and it makes them easy to seal when you’re too frustrated to experiment. Just sayin.

How do you serve your beef and pumpkin pasty?

You can serve these straight from the oven after cooling for a little bit, of course. You don’t want to bite into them straight from the oven because the filling will be piping hot and could burn your mouth. These can also be served at room temperature. This makes them a deliciously portable snack for work or for a family picnic. They are good on their own or served with a side salad or small bowl of soup.

If you can make a pie crust, then you can make a pasty. They’re simple to make and you can fill them with anything you want! Try a traditional Cornish pasty with beef, potatoes, rutabaga and onions or try a Michigan pasty which adds carrots. Or try a curried chicken tikka pasty.