Pasties for St. Paddy’s

Irish playwright George Bernard Shaw once said “there is no sincerer love, than the love of food”.  His famous words could very well be my personal slogan for I am truly consumed with a passion for food that encompasses a global spectrum.

While my truest fondness will always be Italian food, I do enjoy taking my taste buds on flavor journeys exploring international cuisine.  At this particular time of year my tummy travels towards the emerald isles in celebration of St. Patrick’s Day.  Despite my Italian ancestry I pay homage to the Irish patron with a St. Paddy’s day spread that includes a number of culinary classics; one of which being Irish pasties.

A pasty is a hand pie of flaky pastry filled with meat and potatoes that is drizzled or dipped in gravy. Originally a Cornish pie it was adopted by the Irish and is now considered traditional pub fare.  It is a delectably addictive delicacy which pairs perfectly with a pint of Guinness.  Anyone raising a glass in cheer this Patrick’s Day should give this savory pie a try. Buon Appetito and Slante!

Irish Pasties


1 lb. roast beef, cooked and cubed

3-4 potatoes roasted potatoes cut into cubes

1 onion finely chopped

1 cup of frozen peas (optional)

Salt and pepper to taste

1 box ready-made pie crust or homemade pie crust

Beef gravy (which can be made from the roast drippings)


Preheat oven to 450 degrees.

Sautee the onion over medium heat until translucent (approximately 5 minutes) and set aside.

Cube the potatoes and toss them with salt and pepper and roast them for approximately 20 minutes.

Once cooked, combine the potatoes with the sautéed onions and cooked roast beef.  Though not traditional I like to add in a cup of frozen peas for a pop of color and freshness.  Add salt and pepper to taste.

Roll out the pie crusts and cut in quarters.  Put a good amount of filling in each crust, fold over, and seal.

Place the pies on a baking sheet lined with parchment.   Make a couple of small slits in the top of each crust and brush with egg wash.

Bake the pasties until golden brown (15 to 20 minutes)

Remove from oven and serve with gravy.  This will make 8-10 pies.

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