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Caramelised onion and beef pasties recipe

Caramelised onion and beef pasties recipe

19 ratings

Get the kids involved in making dinner with this easy beef pasty recipe, using pre-made pastry to save time. Mix tasty beef mince with peas and caramelised onion for the filling, and bake until golden. Serve with a simple salad for a new family favourite. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 631 calories / serving
  • Freezable


  • 2 tbsp olive oil
  • 3 small red onions, finely sliced
  • 1 tsp caster sugar
  • 400g 15% fat beef steak mince
  • 2 garlic cloves, crushed
  • 125g frozen peas
  • 375g pack lighter puff pastry
  • plain flour, for dusting
  • 3 tbsp milk
  • 1 round lettuce, washed and shredded
  • 1 carrot, peeled and grated
  • 80g cherry tomatoes, halved
  • ½ tbsp white wine vinegar

Why not try...

Plant Chef meat-free minceMade with pea protein and lightly seasoned mushrooms Plant Chef meat-free mince
Made with pea protein and lightly seasoned mushrooms
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    13g 67%
  • Sugars

    11g 12%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 57.1g Protein 29.5g Fibre 6.1g


  1. Heat ½ tbsp oil in a saucepan over a medium-high heat. Add the onions, sugar and a pinch of salt. Cook for 10 mins, stirring occasionally, until caramelised. Tip into a bowl; set aside.
  2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat. Cook the mince for 7 mins or until browned. Add the garlic and peas; cook for 3 mins. Spoon into the bowl with the onions, leaving any liquid behind in the pan. Leave to cool completely.
  3. Meanwhile, unroll the pastry on a large, lightly floured piece of non-stick baking paper. Using an 18cm cake tin as a template, cut out 4 circles (rerolling the pastry as necessary) and place on a lined tray, then chill in the fridge while the mince cools. Preheat the oven to gas 6, 200°C, fan 180°C.
  4. Divide the mince between the pastry circles, spooning it onto one half of the pastry, leaving a 2cm border. Brush the rim with milk, then fold over the other half of pastry; press to seal the edges. Brush all over with milk, then bake for 25-30 mins until golden.
  5. Mix the lettuce, carrot and tomatoes in a bowl. Drizzle over the final 1 tbsp oil and the vinegar. Season; toss well to coat. Serve with the warm pasties.

Tip: The mince filling can be made the day before and stored in the fridge until ready to use.

Freezing and defrosting guidelines

Freeze pasties only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Family favourites

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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