Irish Pasties: How to Use Up Your Leftover Roast
Today, we're kicking off our Foods from Around the World 2024 series, and I couldn’t be more excited!
I asked all of you on Instagram, Facebook, and on YouTube which countries you’d like me to cook recipes from, and I got so many great suggestions. I ended up picking the top five countries with the most votes: Ireland, Scotland, Poland, Ethiopia, and Puerto Rico.
So, over the next few weeks, I’ll be cooking dishes from each of these countries. I’ve never tried most of these recipes, so this is going to be a fun adventure with new ingredients and flavors!
Today, we’re starting with Ireland and a dish called Irish Pasties. This recipe caught my eye because of its interesting backstory.
The History Behind Irish Pasties
Back in the day, Irish families would cook a big feast on Sundays, usually featuring a roast. With leftovers in hand, they would make handheld meat and potato-filled pies called "pasties."
Miners would take these pies with them to work, making them an easy and hearty meal on the go. That’s what we’re making today—an Irish Pasty!
Let’s Make the Pot Roast
To start, I made a simple pot roast. Here's how I did it:
- Beef chuck roast (about 2 lbs)
- Butter
- Salt & pepper
- A packet of au jus gravy
- Beef broth
- Minced garlic
- Onion
- Fresh rosemary
Steps:
- Place the chuck roast in your crock pot, making sure the fat side is up so it melts into the meat as it cooks.
- Add coarsely chopped onion and stems of rosemary.
- Spread minced garlic on top of the roast (I used the last bit from my jar).
- Add a couple of pinches of salt and pepper to taste.
- Sprinkle a packet of au jus gravy mix over the roast.
- Add half a stick of butter for richness.
- Pour in beef broth to make a delicious gravy for our pasties.
I cooked the roast on low for 10 hours, and it turned out so tender and flavorful. Now we’ll use this roast, some potatoes, and pie crust to create our pasties!
Prepping the Potatoes
I’m roasting the potatoes separately because I didn’t include them in the pot roast. If you added veggies to your roast, feel free to use them here.
Steps:
- Peel and dice two russet potatoes.
- Spread them on a greased sheet pan, drizzle with olive oil, and season with your favorite spices (I used Kinder’s blend).
- Roast at 425°F for 30 minutes.
Assembling the Irish Pasties
Now, let’s assemble our pasties! Here's what you'll need:
- The shredded pot roast from earlier
- Roasted potatoes
- Store-bought or homemade pie crust
Steps:
- Mix the shredded roast and roasted potatoes in a bowl.
- Roll out your pie crust (each one will make two pasties, so four total).
- Spoon the meat and potato mixture onto one half of each pie crust.
- Fold the crust over, forming a half-moon shape, and press the edges together.
- Crimp the edges with a fork and make a small slit on top to let the steam escape.
- Brush the tops with an egg wash for a golden finish.
- Bake at 425°F for 20 minutes.
The Final Product: Delicious Irish Pasties
Once they’re out of the oven, they smell incredible! The flaky crust, tender meat, and crispy potatoes come together perfectly. Serve with a bit of that gravy from the roast, and you’ve got yourself a fantastic meal.
I gave the pasty a taste test, and it’s so delicious. The meat and potatoes pair so well with the crust, and adding gravy just makes it even better. It’s a simple, rustic dish, but full of flavor.
Wrapping It Up
This Irish pasty is a great way to use up leftover roast, and it’s fun to make! Plus, it’s handheld, making it perfect for lunches or snacks. I’m so glad I tried this recipe, and I think you guys will love it too!
Let me know in the comments below if you’ll give this recipe a try, or if you think you’d enjoy it. Your comments and feedback mean so much to me and help my little channel grow!
Stay tuned for the next video in this series where we’ll explore recipes from Scotland, Poland, Ethiopia, and Puerto Rico.
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