Spelt Pasty with Beef and Turnip

A hearty pasty with a twist

This spelt pasty brings together tender beef, diced turnip, and potato in a rich, peppery filling. Wrapped in golden wholegrain spelt pastry, it’s a handheld classic with a rustic edge.

The recipe uses basic ingredients and minimal tools. It’s easy to prep in advance, great for freezing, and ideal for lunchboxes, dinners, or picnics.

Why spelt pastry makes it better

Spelt flour adds a nutty taste and a wholesome texture that elevates the crust. It bakes up golden and crisp while staying tender. The filling is simple but satisfying, with hearty veg and slow-cooked flavour in every bite.

This pasty offers comfort, tradition, and convenience in one neat package.

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Cuisine: British

Courses: Dinner, Lunch

Difficulty: Intermediate

Estimated Cost: $ 8

Calories: 510 kcal

Best Season: Winter, Fall

Description

A golden pasty filled with beef, turnip, and potato, wrapped in a crisp spelt pastry. Hearty, rustic, and easy to batch cook or freeze.

Ingredients

For the pastry:

300 g, Wholegrain Spelt Flour
150 g, Cold Unsalted Butter
1 Medium , Egg
3 tbsp, 3–4 Cold Water

For the filling:

200 g, Beef Skirt or Chuck
1 Medium , Turnip (about 150 g)
1 Medium , Potato (about 150 g)
1 Small , Onion (finely chopped)
Salt and Black Pepper
1 tbsp, Plain Flour

Instructions

1
Make the pastry: Mix flour and salt. Rub in butter until crumbly. Add egg and water. Mix to form dough. Wrap and chill for 30 minutes.
2
Prepare the filling: In a bowl, combine beef, turnip, potato, and onion. Season generously with salt and pepper. Sprinkle with flour and mix well.
3
Roll and shape: Preheat oven to 200°C (fan 180°C). Divide pastry into 4. Roll each piece into a 20cm circle.
4
Fill and seal: Place filling on one half of each circle. Dampen edges with water. Fold over and crimp to seal. Cut a small steam slit on top.
5
Bake: Transfer to a lined baking tray. Brush with beaten egg. Bake for 40–45 minutes until golden.
6
Cool and serve: Rest for 10 minutes before eating. Serve hot or cold.

Nutrition Facts

Amount Per Serving
Calories 510kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 14g70%
Cholesterol 130mg44%
Sodium 420mg18%
Potassium 490mg15%
Total Carbohydrate 39g13%
Dietary Fiber 5g20%
Sugars 2g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep filling raw before baking—this ensures even cooking inside the pastry.

Dice all veg and meat very small for best results.

Keywords: beef pasty, spelt pastry, traditional Cornish-style pasty, wholegrain bake, comfort food, easy freezer meal

Optional Substitutions & Variations

Vegetarian? Swap the beef for cooked lentils or sautéed mushrooms.
Gluten-free? Use a gluten-free flour blend for the pastry.
Herby twist? Add fresh thyme or rosemary to the filling mix.
Extra veg? Mix in carrot or swede for extra colour and flavour.

Tips & Variations

Customise it your way

Mini party pasties: Cut smaller circles and reduce bake time by 5–10 minutes.
Make ahead: Freeze assembled, unbaked pasties and cook from frozen (add 10–15 mins to bake time).
Serve with: A simple side salad, chutney, or warm gravy dip.

This is a great way to use up Sunday roast leftovers too.

Conclusion

This Spelt Pasty with Beef and Turnip is a warm, filling bake that’s perfect for busy days, cold weather, and classic flavour cravings. Give it a go, and don’t forget to batch cook—these freeze beautifully and taste just as good reheated.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pasty-with-beef-and-turnip/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!