Recipe
Easy Mince & Onion Pasties
Crisp, golden puff-pastry pasties filled with savoury mince and onion, made in small rectangular portions for easy lunches, picnics and warm snacks.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Tip the tinned mince and onion into a bowl. Stir through the Worcestershire sauce, if using, and season with black pepper.
Check that the filling is completely cold. If it is very loose, reduce it briefly in a saucepan, then cool it fully before assembling the pasties.
Heat the oven to 220°C, 200°C fan or Gas 7. Line one or two baking trays with baking paper.
Unroll the pastry and cut each sheet into four equal rectangles. Spoon 2–3 tablespoons of filling onto one half of each piece, leaving a clear border.
Brush the border with beaten egg or milk, fold the pastry over the filling and press the edges together. Crimp around the edge with a fork.
Arrange the pasties on the trays, brush the tops and cut two small slashes in each one to release steam.
Bake for 20–25 minutes, swapping the trays halfway if needed, until puffed, deeply golden and piping hot in the centre.
Leave to stand for 5 minutes before serving.
Notes
Do not overfill the pastry: slightly smaller portions seal more neatly and puff better.
Keep the assembled pasties chilled while the oven heats if the pastry has softened.
Serve hot, warm or cold; they are particularly useful for packed lunches and picnics.
About this recipe
These easy mince and onion pasties use ready-rolled puff pastry and a rich tinned mince filling for a quick, comforting bake. Keeping the filling cold before assembling helps the pastry stay crisp and puff properly in the oven.
This quantity makes about 12 small pasties when each pastry sheet is cut into four. They are simple to seal and handy for packed lunches, picnics or a warm savoury snack. Serve them hot, warm or cold, with a little time to stand after baking so the filling is safe to eat.
