Curried Beef Pasties

In this tasty twist on the traditional Cornish pasty, full-flavoured grass-fed beef mince is mixed with curry paste, mango chutney and peas. Using ready-made puff pastry makes them quick and easy to prep so they’re perfect for buffets, picnics or anytime you fancy a treat!


  • Prep Time: 10 minutes
  • Cook time: 30 minutes
  • Serves: 6 people


  • 225g grass-fed beef mince
  • 1 onion, peeled and chopped
  • 100g potatoes, peeled and cut into small cubes
  • 2 tablespoons curry paste
  • 2 tablespoons mango chutney
  • 50g frozen peas
  • 1 x 500g pack prepared puff pastry
  • 1 egg, beaten

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. In a non-stick pan without any oil, fry the beef with the onion and potato for 4-5 minutes until brown. Add the curry paste, mango chutney and peas. Cook for a further 2-3 minutes then transfer to a dish.
  2. Preheat the oven to 180-190°C, 160-170°C, Fan, Gas Mark 4-5.
  3. Roll out the puff pastry on a floured surface until it is approximately 15 inches by 15 inches (38 cm by 38 cm). Cut into six pieces by cutting in half lengthways and then cutting each half into 3.
  4. Divide the mince between the six pieces of pastry then brush the edges of each pastry section with a little beaten egg. Fold the corners over to seal to form triangles, pressing them with a fork to seal tightly.
  5. Place the pasties onto a non-stick baking tray and brush all over with egg. Cook in a preheated oven for approximately 20 minutes until risen and golden brown.
  6. Serve with chutney or raita.

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