• Pastry Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 7/8 cups vegetable shortening
  • 1/2 cup cold water
  • Meat Filling:
  • 2 cups cooked beef chuck roast cubed
  • 2 cups diced roasted potatoes
  • 1 cup diced roasted carrots
  • 1/2 cup beef gravy
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg + 2 tablespoons water for egg wash
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Brown Gravy:
  • 4 tablespoons butter
  • 4 tablespoon all-purpose flour
  • 2 cups beef stock
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

Kansas-Style Herbed Pasty are not traditional Cornish pasties. They have more meat and seasonings, plus brown gravy. A few summers ago, we traveled to Michigan’s UP where I tasted my first pasty. When I returned home, I made my own--Kansas-Style. It's a great way to use roast beef dinner leftovers.

Recipe Directions

To Make the Pastry:

  • In a medium bowl, combine all-purpose flour, salt, dried parsley, oregano, and thyme.
  • Using a pastry blending fork, mix in shortening until crumbs form.
  • Add water in two parts, until dough works into a ball.
  • Divide dough into 8 parts and form into balls. Cover with a clean tea towel until ready to use.

To Make the Filling:

  • Preheat oven to 375 degrees. Prepare the roasted meat, potatoes, and carrots, by dicing into small pieces. Place in a large microwavable bowl and heat in microwave for 5-7 minutes.
  • Add to roasted meat and vegetables the gravy, olive oil, Worcestershire sauce, dried minced onion, dried parsley, salt and black pepper. Stir to combine.

To Assemble the Pasties:

  • On a floured surface, and using a rolling pin, roll each dough ball into an 7-8" circle.
  • Drop 2/3 cup filling on half of circle. Moisten edges with water and spoon dough over filling. Cover filling with the other half of circle. Roll edges over and crimp with a fork to seal.
  • Place pasties on a baking sheet lined with parchment paper or a silicone baking mat. Repeat with remaining dough and filling.
  • Using a small bowl, prepare egg wash by whisking together egg and water.
  • Brush egg wash over the tops of each pasty. Cut three slits on top of each pasty for steam to escape. Bake in preheated oven for 45-50 minutes until golden brown.

To Make Gravy:

  • In a small saucepan, melt butter and mix in all-purpose flour. Slowly whisk in beef stock and stir until it thickens. Season with salt, pepper, and dried thyme.
  • Pour gravy over pasty or use as a dip. Makes 8 pasties.