Why We Love This Recipe
When the UK gets a rare burst of proper sunshine, there’s only one thing to do—get outside and make the most of it! Whether you’re off to the park, heading to the beach, or just relaxing in the back garden, food always makes those sunny moments even better.
Now, don’t get me wrong treating the family to a meal at the pub with a cold pint in hand sounds lush. But when you’re feeding a family of five, that lovely afternoon out can quickly burn a hole in your wallet. That’s why we love turning to simple homemade classics that never disappoint.
Enter: Corned Beef & Potato Pasties. These golden, flaky parcels are a proper crowd-pleaser—hearty, flavourful, and the perfect picnic pick. Whether you’re heading out or hosting friends in the garden, these beauties always go down a storm.
Why This Dish Works on a Budget
This is one of those glorious recipes where low-cost doesn’t mean low flavour:
- Cheap, cheerful ingredients: Tinned corned beef, potatoes, onions, and a few cupboard staples—easy to find and easy on the bank balance.
- Feeds the family (and more): You’ll get a good batch of pasties from this mix, and they’re filling enough to be a full meal.
- No fuss: You can prep them in advance, pop them in the oven, and have them ready to grab-and-go for a stress-free day out.
Plus, they store brilliantly in the fridge and taste just as good cold, making them perfect for summer snacking.
Will You Be Trying It?
If you’re looking for that one recipe that delivers every time—this, is it. Savoury, flaky, packed with flavour and oh-so-satisfying. These pasties tick all the boxes: picnic-perfect, family-approved, and budget-smart.
They also make a brilliant addition to lunchboxes or a quick dinner when served with salad or baked beans on the side. You can even get creative with the fillings—add cheese, mixed veg, or spice things up with mustard or Worcestershire sauce (like we have).
So, what do you think—will you be giving them a go?
Final Thoughts
Homemade doesn’t have to mean complicated or expensive. With just a handful of everyday ingredients, you can whip up something that feels special, saves you money, and fills up hungry bellies.
These Corned Beef & Potato Pasties are a summer win for us—and once you try them, we reckon they’ll be a staple for you too. Whether it’s a picnic, garden get-together, or a quick lunch on the go, they bring the flavour and the comfort.
Let me know if you try them—and tag your bakes so we can share the love! 🥟☀️
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across UK supermarkets:
- Aldi 56p
- Asda 75p
- Morrisons 69p
- Tesco 54p
- Sainsbury’s 72p
(Prices correct at the time of posting — always worth checking for offers!)
Summary – Sainsbury’s, Asda, Morrison’s are higher due to more expensive corned beef and potato differences.
Corned Beef & Potato Pasties
Ingredients
- 500 g potatoes peeled (weight after peeling)
- 2 large onions
- Salt
- 340 g tinned corned beef i.e. 1 standard tin
- 1 tbsp Worcestershire Sauce
- Black Pepper
- 2 Ready Rolled Puff Pastry 320g packets
- 1 Egg beaten
- Sea Salt
Instructions
For the Filling:
- Peel and chop the potatoes into chunky, bite-sized pieces. Add them to a large saucepan.
- Roughly chop the onion and add it to the pan with the potatoes. Cover with cold water, season with salt, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender.
- Drain well and leave the mixture in a colander to dry and cool slightly.
- Open the tin of corned beef and cut it into rough chunks.
- Once the potatoes and onions have cooled, gently mix them with the corned beef. Season to taste and add a dash of Worcestershire sauce. Be careful not to overmix — you want to keep a nice chunky texture. Set aside until ready to assemble the pasties.
To Make the Pasties:
- Preheat the oven to 180°C / 160°C Fan / Gas 4 / 350°F and line your baking trays if needed.
- Lightly flour your work surface and unroll the puff pastry sheet.
- Use a small bowl or plate (around 5 inches in diameter) as a guide to cut out circles from the pastry — you should get 3 to 4 per sheet.
- Gather any leftover pastry, stack the scraps (don’t knead them), roll them out again to the original thickness, and cut more rounds. You can repeat this once or twice, but note that re-rolled pastry won’t rise as well.
- Place a heaped tablespoon of filling into the centre of each pastry circle. Brush the edges with beaten egg, then fold the pastry over to create a half-moon shape. Press the edges with a fork to seal and transfer to the baking tray.
- Once all pasties are assembled, brush the tops with egg wash, sprinkle with a little sea salt, and bake for about 20 minutes, or until puffed up and golden brown.
- Serve. Serve as part of a picnic, lunch box treat for the kids or adults or as dinner with some green vegetables and lashings of gravy.
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