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Pasty on baking sheet

What Is A Pasty? Irish Pasties

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 50 Minutes
  • Yield: About 15 1x
  • Category: Snacks/Appetizer
  • Cuisine: American


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.


Units Scale

3 Pillsbury refrigerated pie crusts

2 T butter

1/2 c chopped carrots

1/2 c chopped celery

1/2 c chopped onions

2 c chopped cabbage

2 T minced parsley

1 t dried thyme leaves

2 T pickle juice

1/2 lb chopped corn beef

3 T honey mustard

1 T horseradish

1 1/2 T mashed potatoes/pasty or about 1 1/4 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


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 1/2 T of mashed potatoes. Top with about 1 1/2 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.


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.