There is something undeniably soul-warming about a hand-held meat pie. Whether you call them hand pies, turnovers, or traditional pasties, that combination of flaky crust and savory filling is a universal language of comfort. Today, I’m sharing my go-to recipe for Homemade Pasties and Chips. We’re taking a bit of a shortcut with puff pastry to get that perfect golden crunch without the hours of dough-chilling, paired with classic, deep-fried chips that put frozen fries to shame.

Why I Love This Recipe

I’ve always been a fan of “blue-collar” comfort food—the kind of meals that were designed to be hearty, filling, and portable. This recipe hits all those notes. It reminds me of the deep, satisfying flavors of a Cajun chicken sausage gumbobut in a crisp, buttery package.

What makes this version a winner is the balance of textures. You have the soft, seasoned interior of beef and potatoes contrasted against the shatteringly crisp layers of puff pastry. It’s a complete meal that feels like a treat, much like serving up a tray of easy turkey wings on a Sunday afternoon.

Ingredients You’ll Need

To get that authentic flavor and crunch, quality matters. Here is your shopping list:

• 1 lb Ground Beef: Use an 80/20 blend for the best flavor; the fat helps keep the potatoes moist inside the pastry.
• 2 Large Potatoes: Peeled and finely diced. Russets work great for the filling, but Yukon Golds hold their shape well.
• 1 Onion: Finely chopped to melt into the beef.
• 1 Cup Peas: Frozen or fresh; they add a pop of color and sweetness.
• 1 tsp Worcestershire Sauce: The “secret” ingredient for deep umami flavor.
• Salt and Pepper: To taste (don’t be shy with the pepper!).
• 4 Sheets Puff Pastry: Thawed according to package instructions.
• 1 Egg: Beaten (for that essential golden egg wash).
• 4 Potatoes (for Chips): Russet potatoes are the gold standard for frying.
• Vegetable Oil: For frying the chips.

Swaps and Notes

• The Meat: While beef is traditional, you can swap it for ground lamb or even ground turkey if you’re looking for something lighter.
• The Crust: If you have the time, a traditional shortcrust pastry is excellent, but puff pastry provides a lighter, more modern “gourmet” feel.
• The Veggies: Feel free to add finely diced carrots or even a bit of rutabaga (swede) if you want to lean into the traditional Cornish style.
• The Chips: If you’re looking for a different kind of potato party, you could even serve these alongside loaded totchos for a real crowd-pleasing spread.

Step-by-Step Instructions

1. Prep the Filling

Start by preheating your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef along with the diced potatoes and onions. You want to cook this until the beef is no longer pink and the potatoes have softened significantly.

2. Season and Finish

Once the beef and potatoes are cooked, stir in your peas and Worcestershire sauce. Season generously with salt and pepper. Let this mixture cool slightly; if the filling is boiling hot, it will melt the butter in your puff pastry and make a mess!

3. Assemble the Pasties

Roll out your puff pastry sheets on a lightly floured surface. Using a large bowl as a template, cut out large circles. Place a generous mound of filling on one half of each circle. Fold the pastry over to create a half-moon shape. Use a fork to crimp the edges shut—this ensures none of that savory juice escapes.

4. Bake to Golden Perfection

Place the pasties on a parchment-lined baking sheet. Brush the tops with your beaten egg wash. Bake for 25–30 minutes. You’re looking for a deep, golden brown color and a visible puff in the pastry layers.

5. Fry the Chips

While the pasties are baking, heat your vegetable oil in a deep pot or fryer to 350°F. Fry your cut potato chips in batches until they are golden and crispy. Drain them on paper towels and hit them with a sprinkle of salt immediately.

Tips for Success

• Dice Small: Ensure your potatoes for the filling are diced into very small cubes (about 1/4 inch). This ensures they cook through perfectly in the skillet and fit well inside the pastry.
• Cold Pastry: Keep your puff pastry in the fridge until the very moment you are ready to cut and fill it. Cold dough equals a better rise.
• The Steam Vent: Poke a small slit in the top of each pasty before baking to allow steam to escape; this prevents the pastry from getting soggy.

Serving Suggestions and Pairings

These pasties are a meal in themselves, but they pair beautifully with a side of gravy or even a dollop of HP sauce. If you’re hosting a larger gathering and want a variety of handheld snacks, consider starting the meal with a baked kosher salami appetizer.

For a beverage, a cold lager or a crisp cider cuts through the richness of the pastry perfectly. If you’re serving this for a heavy brunch, it fits right in with a one-pan breakfast bake.

Nutritional Information (Per Serving)

• Calories: 600 kcal
• Fat: 34g
• Carbohydrates: 52g
• Protein: 22g
• Sodium: 450mg

Storage and Leftover Tips

Pasties are fantastic for meal prep!

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: Avoid the microwave if you can, as it makes the pastry soggy. Reheat in the oven at 350°F for 10 minutes to bring back the crunch.
• Freezing: You can freeze unbaked pasties. Just bake them from frozen, adding about 10–15 minutes to the cooking time.

More Recipes You Will Love

• Southern Comfort Cajun Gumbo
• Ultimate Party Totchos
• Crispy Baked Salami Bites

Final Thoughts

Making pasties and chips from scratch is a rewarding experience that brings a bit of pub-style magic into your kitchen. It’s a hearty, honest meal that never fails to satisfy.

Did you try this recipe? I’d love to hear how yours turned out! Leave a comment below, and don’t forget to follow ChefManiac on social media for more comfort food inspiration.