This Is How I Cook

menu icon
go to homepage
  • Home
  • About Abbe Odenwalder
    • Contact
  • Recipes
    • Recipe Index from A-Z
    • Breakfast
      • Casseroles
      • Coffee Cake
      • Waffles
    • Starters/Appetizers
    • Main Course
      • Meat
      • Pasta
      • Poultry
      • Sandwiches
      • Seafood and Fish
    • Soup
    • Sauce
    • Side Dishes
      • Potatoes
      • Vegetables
    • Salads
    • Drinks
    • Breads
      • Muffins and Quick Breads
      • Sweet Rolls
    • Snacks
    • Pickles and Preserves
    • Dessert
      • Cake
      • Candy
      • Pie
    • Cookies and Bars
    • Chocolate
    • Asian Recipes
    • Mexican Recipes
    • Jewish Recipes
    • Italian Recipes
    • Family Favorites
    • Roundup Recipes
  • Denver & Beyond
    • Denver
    • And Beyond
search icon
Homepage link
  • Home
  • About Abbe Odenwalder
    • Contact
  • Recipes
    • Recipe Index from A-Z
    • Breakfast
      • Casseroles
      • Coffee Cake
      • Waffles
    • Starters/Appetizers
    • Main Course
      • Meat
      • Pasta
      • Poultry
      • Sandwiches
      • Seafood and Fish
    • Soup
    • Sauce
    • Side Dishes
      • Potatoes
      • Vegetables
    • Salads
    • Drinks
    • Breads
      • Muffins and Quick Breads
      • Sweet Rolls
    • Snacks
    • Pickles and Preserves
    • Dessert
      • Cake
      • Candy
      • Pie
    • Cookies and Bars
    • Chocolate
    • Asian Recipes
    • Mexican Recipes
    • Jewish Recipes
    • Italian Recipes
    • Family Favorites
    • Roundup Recipes
  • Denver & Beyond
    • Denver
    • And Beyond
×
Home » Main Course

Published: Mar 14, 2022 · Updated: Mar 29, 2025 · May contain affiliate links

What Is A Pasty? An Irish Pasty!

Jump to Recipe·Leave a Review
Share this recipe!

What is a pasty? A pasty is a hand-held pie of cooked meat and vegetables. My version of a pasty is perfect for St. Patrick's Day because it's filled with corned beef and cabbage, and some potatoes for good measure! 

what is a pasty this …

With some pie crusts in the fridge that needed a home and also some leftover mashed potatoes, I decided to have some fun with this version of an Irish pasty.

What is a pasty?

Pasties can be filled with most anything you want and the most common version, known as a Cornish pasty, often used ground beef or roast beef mixed with potatoes and a thick savory gravy.

A Cornish pasty was eaten as a meal in one by those working the mines in Cornwall, England.

It is said these humble pastries could survive a tumble down the mine shaft where often there was an oven to bake them in.

Initials were cut into the pastry so each miner could tell who they were for.

Irish pasties, from Northern Ireland are often deep-fried and sometimes even sandwiched into slices of bread along with French fries!

Seems like there are many ways to eat these satisfying snacks whether they be for lunch or dinner.

what is a pasty

Kind of like an empanada, a Jewish knish, a Jamaican patty or even a Chinese stuffed pancake; this pasties recipe has a lot in common with snacks from around the world!

My pasty, made with a pie crust dough would not stand up to a tumble down a mine shaft. 

I am guessing that the traditional dough was rolled much thicker and also made a more substantial meal.

The filling of a traditional pasty was uncooked. Potatoes, vegetables and meat were chopped about the same sizes and then baked until done.

How do you pronounce pasty?

And in case you are wondering pasty would rhyme with fast-e, if you were pronouncing it correctly!

This hearty snack would be perfect for eating while swilling a few beers, in case you are so inclined.

In which case, I'd for sure add in an order of fries, because well, salty fries with lots of ketchup are also a great accompaniment while beer drinking.

And you know I'm always about fries!

Irish pasties

So let's get going, shall we?

How to make a pasty?

Begin by following package instructions of your pastry.

Chop your veggies. The celery, the carrots, the onions.

Saute in butter. OK. Use oil if you want.

Stir in the chopped cabbage and let it wilt a moment. Add your seasonings. The parsley, the thyme leaves. And I almost forgot-the corned beef.

I bought mine from the deli, but leftovers would work great, too.

And yeah. I did use pickle juice to deglaze my pan.

No, the miner's wives probably kept this pretty basic, but hey-I'm all about flavor!

But thinking about it, they probably added in lots of flavor by combining this with gravy, which I did not use. There's always next time!

Grate some cheese. Combine the mustard with horseradish if you want a kick or just use the mustard on its own, if you choose.

Make sure you have some mashed potatoes and if you don't, just dice up a cooked potato and add it in with your veggies.

I am very accomodating here at TIHIC.

Irish Pasty

The last thing you need before assembly are some round hamburger dills.

I was kind of conjuring up my inner McDonald's with that pickle, you know?

I mean they are Irish, are they not?

And back in the days when I ate many a hamburger from Mickey D's, I used to love that lonely pickle I hunted for on my single burger.

Please add the pickle. It adds so much flavor. Really, it does!

So time to assemble. You've got your beer handy, right? Just in case you get thirsty.

And coming from this nice Jewish girl, who attended Bishop McNamara H.S. in Kankakee, Illinois, the home of the fighting Irish, I can tell you that beer almost always comes in handy in any situation.

But let's get these things in the oven, shall we?

Preheat the oven to 425. Roll out the pie crusts and using a 5" pastry cutter or the top of a cereal bowl, cut out about 15 pastry rounds.

Place on a parchment lined baking sheet. Brush them with the mustard mixture.

Dollop the bottom half of each one with 1 ½ T of mashed potatoes. Top those with 1 ½ T of the corned beef mixture.

Now top that with the pickle. And sprinkle with cheese. Fold the top half over the bottom and crimp or roll the edges.

Brush with the egg wash and have a sip of beer. 

Irish pasties

Clean the kitchen up fast and save some of that beer or open another, because this pasties recipe should now be coming out of the oven.

Serve with fries. And marvel at your ingenuity. This is a great way to use leftovers and of course, drink beer at the same time!

Need Some More?

Irish Corned Beef, Potato and Cabbage Pie in a Potato Crust

Irish Potato, Corned Beef and Cabbage Pie

Irish Grilled Cheese

Irish Grilled Cheese

Homemade Mustard

Mustard in crock Pin

I'd Love it if You'd Follow Me and Pin and Share!

Corned Beef Irish Pasties

 

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasty on baking sheet

What Is A Pasty? Irish Pasties

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 50 Minutes
  • Yield: About 15 1x
  • Category: Snacks/Appetizer
  • Cuisine: American
Print Recipe
Pin Recipe

Description

This Irish pasty is a meal by itself. Stuffed with mashed potatoes and corn beef and cabbage, this savory hand-held pie is hearty and delish.


Ingredients

Units Scale

3 Pillsbury refrigerated pie crusts

2 T butter

½ c chopped carrots

½ c chopped celery

½ c chopped onions

2 c chopped cabbage

2 T minced parsley

1 t dried thyme leaves

2 T pickle juice

½ lb chopped corn beef

3 T honey mustard

1 T horseradish

1 ½ T mashed potatoes/pasty or about 1 ¼ cups) Feel free to use leftovers or a refrigerated bag of mashed potatoes.) Make sure they are well seasoned.

1 c shredded Irish Cheddar

15 large dill pickle slices (hamburger rounds)

1 egg mixed with 1 T water


Instructions

Make sure your pie crusts are ready to use according to package directions.

In a large skillet melt butter and then add the carrots, celery and onions. Cook until softened over medium heat for about 10 minutes. Stirr in cabbage and cook a few minutes until cabbage has wilted. Stir in pickle juice to deglaze pan.

Mix in parsley and thyme leaves and check for seasoning. Add salt and pepper if needed. Stir in chopped corned beef until mixture is well mixed. Remove from heat and set aside.

Combine honey mustard and horseradish and set aside.

Roll out pie crusts and using a 5" pastry cutter, proceed to cut out rounds of pastry. (I used the top of a cereal bowl for my pastry rounds.) Reroll pastry until you have about 15 rounds.

Place on a large parchment lined baking sheet. Brush each pastry circle with a bit of mustard. On the lower half of each round spoon approximately 1 ½ T of mashed potatoes. Top with about 1 ½ T of corned beef mixture. Top with a slice of dill pickle and finish with a bit of shredded cheese.

Preheat oven to 425 degrees.

Fold the other half onto the filled pasty and crimp shut. Finish stuffing and folding all the pasties. Brush each with egg wash. Bake for 18 minutes or until golden brown.


Notes

This recipe can be adapted to your own tastes.

I used leftover mashed potatoes but the mashed potatoes found in the refrigerated section or the deli should also work fine.

I used Pillsbury refrigerated pie crusts but Trader Joes should work well also.

Corned beef, pastrami or even roast beef would work in this recipe or feel free to make them vegetarian, by upping the cheese, veggie and potato mixture.

These are a great handheld snack.

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook


Share this recipe!

More Main Course

  • chicken with goat cheese on bed of veggies on white plate
    Grilled Chicken with Goat Cheese and Basil Vinaigrette
  • grilled banana pepper chicken on white plate with red check na[kin
    Grilled Jerk Chicken With Banana Peppers
  • boeuf bourguignon white plate with fork
    One Great Boeuf Bourguignon Recipe
  • french onion chicken in skillet
    Baked French Chicken Onion Soup Recipe

Comments

    I Love Comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Nancy says

    February 28, 2023 at 6:54 pm

    I think this needs a dunking sauce. what do you suggest?

    Reply
    • Abbe says

      February 28, 2023 at 8:30 pm

      Nancy, I'd definitely do a mustard sauce. If you don't want to make the mustard that is on the page, take some mustard, mix it into a little mayo, even add some horseradish if you want and you have a perfect dipping sauce. Want to make it sweeter? Do a honey mustard sauce! Hope that helps. But really I could keep going... A cheese sauce such as a rarebit would be good, too!

      Reply
  2. sherry says

    March 21, 2022 at 2:10 am

    i love pasties. they are so tasty and comforting. and delicious!

    Reply
  3. Karen (Back Road Journal) says

    March 20, 2022 at 3:41 pm

    A perfect and delicious way to use up your leftover corned beef and cabbage.

    Reply
  4. Balvinder says

    March 16, 2022 at 8:02 am

    This look sooo good! I 've never made a meat pasty but have done a sweet one.

    Reply
  5. Chef Mimi says

    March 15, 2022 at 6:50 am

    I love this recipe. And you made them so pretty!!!

    Reply
  6. angiesrecipes says

    March 14, 2022 at 9:45 pm

    I miss a good meaty pasty! These look so good, Abbe.

    Reply
  7. John / Kitchen Riffs says

    March 14, 2022 at 6:41 pm

    It's been a long, long time since I've had a pasty. Funny, I'm craving one right now. 🙂 Such a fun idea -- great idea for St. Pat's Day. Thanks!

    Reply
Abbe Odenwalder - The Great American Recipe Season 2

Welcome!

You may have spotted me on Season 2 of the PBS series “The Great American Recipe.” Being part of a group labeled “the best home cooks in America” is a lot to live up to, but I’m up for the challenge! I'm glad you are here and hope I can set a place for you at my table!

More about me

Popular Posts

  • Lots of Cheese QuesadillasCrispy Mini Cheese Quesadillas - Easy Party Recipe January 22, 2020
  • New Mexican Green ChileEasy Green Chile New Mexican Style October 23, 2019
  • Pepperidge Farm stuffingDelicious and Easy Pepperidge Farm Stuffing November 19, 2019
  • Cornbread Blueberry Bread PuddingEasy Cornbread Bread Pudding with Blueberries February 13, 2020
  • Peruvian Green SauceAmazing Peruvian Green Sauce Recipe January 7, 2021

Footer

↑ back to top

Notices

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

© 2011-2025 This is How I Cook. All Rights Reserved.