How to make Devonshire Pasties - Recipes and Ingredients


  • 1 pack ready rolled shortcrust pastry
  • 150g sirloin steak, diced into 1cm cubes
  • 1 onion, roughly chopped
  • 125g medium potatoes, scrubbed and diced into 1cm cubes
  • 100g swede, peeled and diced into 1cm cubes
  • Sea salt and freshly ground black pepper
  • 1 egg, beaten


Calories columnFat columnSaturates columnSugars columnSalt column
983 per serving
49% %GDA
57g per serving
81% %GDA
21g per serving
105% %GDA
9g per serving
10% %GDA
1.70g per serving
28% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and remove the pastry from the fridge to soften slightly.

  2. Tip the steak, onions, potatoes and swede into a bowl. Season well with salt and plenty of black pepper then add 1 tbsp water, and mix really well together.

  3. Unroll the pastry and using an upturned bowl, cut into 2 discs, as big as possible.

  4. Place the discs onto a lined baking tray. Spoon the steak mixture onto the centre of the discs, making sure to keep a good 3cm gap around the edge.

  5. Gently, pick up either side of the pastry, and pull together to join at the top.

  6. Press the edge together and crimp all the way along, then brush with the beaten egg.

  7. Place in the oven to bake for 20 minutes, then turn the heat down to 180°C, fan 160°C, gas mark 4 and bake for another 15 minutes until the pastry is golden brown and crispy. The meat and vegetables will cook in the steam inside the pasty, so take care to crimp the edge well.

  8. Serve hot or warm.