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    Home » Pies, Tarts, & Cobblers

    Published Mar 5, 2021 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Sloppy Joe Pasties (aka hand pies)

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    Sloppy Joes Pasties plated & sliced with 2 stacked in background Pinterest banner
    Sloppy Joes Pasties plated & sliced with 2 stacked in background Pinterest banner

    Sloppy Joe Pasties (aka hand pies) have sweet, tangy, spicy meat filling wrapped in flaky pastry. They're fun, filling, & great for dinner!

    Sloppy Joes Pasties plated & stacked this …

    What do you get when you cross a messy sandwich filling with pie?

    Sloppy Joes pasties!

    Yes, it's a new take on a family favorite comfort food. Serve a saucy, tangy ground beef filling inside a shortcrust pastry, and you get a fun hand held pie.

    Jump to:
    • Start with Sloppy Joes
    • Steps to making Sloppy Joes from scratch
    • Questions asked and answered
    • You've got dinner covered
    • Related Recipes
    • Recipe
    • Comments

    Start with Sloppy Joes

    Sloppy Joes are a sandwich made with loose meat (like ground beef or turkey) in a tangy sweet and savory tomato sauce usually served on a soft hamburger bun. The filling comes together in minutes, and it's an easy weeknight dinner.

    This easy Sloppy Joe recipe takes that idea and encases the filling in shortcrust pastry instead.

    It might take a few extra minutes to prepare the dough and bake the pasties instead of just throwing the filling on a bun, but think about this...the components of Sloppy Joe Pasties can be made ahead and baked later, saving time!

    That's right, the filling and shortcrust pastry can be made earlier, then assembled and baked when you're ready. Or prepare unbaked pasties and skip right to baking them.

    Basic shortcrust pastry allows the hand pies to be...uhm...held in your hand. It's sturdy enough to hold its shape, but still has the flaky texture of regular pie crust.

    Better yet, use your sourdough starter discard to make a sourdough shortcrust pastry, and you'll add another dimension of flavor.

    Ingredients for Sloppy Joes pasties on tray from overhead marked

    Steps to making Sloppy Joes from scratch

    Put away that canned Sloppy Joe sauce. You can do better!

    The secret here is to make your own homemade Sloppy Joe sauce. That way you can control the different flavor levels of sweetness, tanginess, and spiciness to your liking.

    Step 1: Prepare the meat and vegetables

    I use ground beef, but you can use whatever ground meat or meat substitute that you prefer. Don't like bell peppers? Use something else, or remove them entirely.

    Sloppy Joes Pasties making filling collage
    Brown the meat, then sauté your minced vegetables.

    Step 2: Simmer the sauce

    Here is where you get to adjust the recipe to your liking. Use more or less chili powder, brown sugar, mustard, and pepper flakes or hot pepper sauce to your preference.

    Also, you can make the Sloppy Joe sauce as wet or dry as you prefer by adjust the simmering time. Just know that you don't want the filling too wet in the pasty or it will drip when you take that first bite.

    Sloppy Joes Pasties making filling collage
    Add tomato paste, ketchup, mustard, brown sugar, and spices, then simmer the filling to your desired consistency

    Step 3: Assemble the pasties

    Roll out the shortcrust pastry to less than ¼-inch thick, then cut out 6-inch circles. I use a 6-inch round cookie cutter (the same one used in Checkerboard Cake), but you can also use a paring knife and trace around a small dinner plate.

    Spoon about three tablespoons of the filling onto the pastry. You want enough to fill the pastry, but not so much that you can't get a good seal on the edges. Crimp well so the filling won't leak during baking.

    I find that 6-inch circles are great for meal-sized pasties. For a fun party-style appetizer pasty, use a 4-inch round cookie cutter instead. Reduce the filling to about two tablespoons.

    Sloppy Joes Pasties assembly collage
    Put a good amount of filling in the pasty, but make sure you can seal them well to avoid leakage

    I use an egg wash on the edges of the dough to get a good seal, then brush the tops of the chilled pasties again before baking to get a nice sheen.

    Sloppy Joes Pasties before & after baking collage
    Before and after a trip to the oven

    Questions asked and answered

    Here are some questions that you might have...

    Can I use another ground meat or meat substitute?

    Sure. Since it's the sauce that really gives Sloppy Joes its distinctive flavor, use whatever loose meat or meat substitute in the filling that you prefer.

    I don't have sourdough starter discard. What can I use instead?

    If you prefer, you can substitute my basic shortcrust pastry recipe, prepared without sugar, instead of the sourdough shortcrust.

    What can I do with the extra filling?

    Leftover filling can be frozen for later to make traditional Sloppy Joes or more pasties. For traditional Sloppy Joes, toast hamburger buns and fill with filling right after it has simmered (or warmed from defrosting). Serve hot and enjoy!

    Can I make other types of pasties?

    Absolutely! Hand pies can be made out of most any type of firm pie filling, both sweet and savory. Think about fillings like Apple, Chicken Pot Pie, or the more traditional Beef and Potatoes. For another twist, make Moroccan Beef pasties instead!

    You've got dinner covered

    Sloppy Joe Pasties are sweet, tangy, spicy goodness wrapped in a flaky shell.

    Add a green salad (maybe make an Herb Vinaigrette while the pasties are baking), and you've got a fun and filling meal!

    Sloppy Joes Pasties plated & stacked from overhead

    Sure you can make an old fashioned Sloppy Joe recipe, but really...

    Sloppy Joes Pasties plated & sliced with 2 stacked in background
    Sweet, tangy, spicy, flaky pasty goodness!

    ...go beyond the bun and make Sloppy Joes a new way.

    They might become a new family favorite!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Pies and tarts can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie or tart that catches your fancy! Here are a few choices to try.

    • Black Bottom Maple Bourbon Pecan Pie (no corn syrup)
    • Spicy Moroccan Ground Beef and Potato Pie
    • Easy Mini Treacle Tarts, a delightful British dessert
    • Mexican Chicken Broccoli Quiche Tart

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Sloppy Joes Pasties plated & stacked

    Sloppy Joe pasties (aka hand pies)

    Tammy Spencer
    Sloppy Joe Pasties (aka hand pies) have sweet, tangy, spicy meat filling wrapped in flaky pastry. They're fun, filling, & great for dinner!
    Adapted from The Chunky Chef
    4.5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 1 hr 20 mins
    Cook Time 25 mins
    Cooling Time 30 mins
    Total Time 2 hrs 15 mins
    Course Main Course
    Cuisine American, British
    Servings 6 pasties
    Calories 803 kcal

    Equipment

    • 10-inch cast iron skillet
    • colander
    • rolling pin
    • 6-inch round cookie cutter
    • pastry brush
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the crust

    • 1 recipe Sourdough Shortcrust Pastry, see Recipe Notes

    For the filling

    • 1 Tablespoon ghee (clarified butter), see Recipe Notes
    • 1 pound ground beef, see Recipe Notes
    • 1 cup onions, minced
    • ½ cup bell peppers, minced, about 3 to 4 baby peppers or ⅓ large bell pepper
    • ½ teaspoon kosher salt
    • 3 garlic cloves, minced
    • 1 Tablespoon tomato paste
    • 1 teaspoon chili powder
    • ⅔ cup ketchup
    • ⅓ cup water
    • 1 Tablespoon light brown sugar
    • 1 teaspoon prepared mustard, either brown or yellow mustard
    • ½ teaspoon Worcestershire sauce
    • ¼ teaspoon red pepper flakes, optional
    • ¼ teaspoon black pepper
    • dash hot pepper sauce, optional
    • 1 large egg white, plus 1 tablespoon water, for egg wash

    Instructions
     

    • Prepare the crust: Prepare the sourdough shortcrust pastry dough and chill while you prepare the filling.
    • Prepare the filing: Heat the ghee in large cast iron skillet over medium-high heat until it shimmers. Brown the ground beef in the skillet, breaking up any clumps, about 5 minutes. Transfer to a colander and drain away the accumulated liquid.

    • Add the onion and bell pepper to same skillet. Sprinkle the salt over the onions and bell peppers and cook until the vegetables are softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and chili powder and cook for another minute until the vegetables are well coated and the tomato paste has darkened slightly.
    • Return the ground beef to the skillet and stir it into the vegetable mixture. Add the ketchup, water, brown sugar, mustard, Worcestershire sauce, red pepper flakes (if using), black pepper, and hot pepper sauce (if using). Stir well to combine.
    • Bring the mixture to a boil, then reduce heat and simmer over medium heat for 8 to 10 minutes, until the mixture has thickened. If the mixture is getting too dry, add water in 1 tablespoon increments. Adjust the seasonings for sweetness and spice as desired.
    • Remove the pan from the heat and allow the filling to cool while you roll out the pastry.
    • Assemble the pasties: On a lightly floured surface, roll the shortcrust pastry out to ¼-inch thickness (about the height of two stacked quarters). Turn the pastry as you roll to avoid it sticking to your surface.
    • Use a 6-inch round cookie cutter to cut out six circles of dough, re-rolling the dough as needed.
    • Whisk the egg white and water together for the egg wash.
    • Place about 3 tablespoons of dough onto half of a dough circle. Brush the edges of the circle with the egg wash using a pastry brush. Fold the other half of the dough circle over to seal in the filling, pressing the edges together well. Crimp the edges by pressing with the tines of a fork, or create a decorative rolled edge if you’re feeling creative. Cut three slits in the top of the pasty to allow steam to escape while baking.
    • Chill the pasties for 30 minutes to firm up the pastry. While the pasties are chilling, preheat the oven to 400°F. Line a half sheet baking pan with a Silpat silicone mat or parchment paper.
    • Brush the pasties with the egg wash, then place on the prepared baking sheet. Bake for 20 to 25 minutes or until the pastry is golden brown.
    • Serve hot and enjoy!

    Video

    Notes

    If you prefer, you can substitute my basic shortcrust pastry recipe, prepared without sugar, instead of the sourdough shortcrust.
    Ghee is clarified butter, meaning that butter has been melted and the water and milk solids have been removed, leaving just the butterfat. Ghee has a much higher smoke point than butter so it provides all the flavor of cooking with butter without the worry of burning. It's usually found with Indian cuisines in major supermarkets. If you prefer, you can use a combination of butter and olive oil to replace the ghee.
    Any ground meat or meat substitute can be used in place of the ground beef.
    Adding salt to the vegetables as you soften them helps to evaporate the liquid so they brown faster.
    If don’t have a 6-inch round cookie cutter, cut circles out with a small paring knife using a small dinner plate as a guide. I find that 6-inch circles are great for meal-sized pasties.
    For a fun party-style appetizer pasty, use a 4-inch round cookie cutter instead. Reduce the filling to about 2 tablespoons, making sure you can get seal the edges well.
    You can make the filling and pastry ahead of time and assemble into pasties when you're ready to bake them. 
    Unbaked pasties freeze well. Allow them to freeze until firm on a cookie sheet, then wrap individually in plastic wrap and place in an airtight bag. When you’re ready to bake, brush them with the egg wash and place on a baking pan. Bake at 375°F for 25 to 30 minutes or until golden brown. No need to defrost!
    Instead of Sloppy Joe pasties, vary the filling and make Moroccan Beef pasties instead!
    Leftover meat can be frozen for traditional Sloppy Joes or more pasties. For traditional Sloppy Joes, toast hamburger buns and fill with filling right after it has simmered (or warmed from defrosting). Serve hot and enjoy!

    Your Notes

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    Nutrition

    Serving: 1 pastyCalories: 803 kcalCarbohydrates: 64 gProtein: 23 gFat: 50 gSaturated Fat: 26 gTrans Fat: 1 gCholesterol: 175 mgSodium: 935 mgPotassium: 481 mgFiber: 4 gSugar: 13 gVitamin A: 1681 IUVitamin C: 20 mgCalcium: 55 mgIron: 5 mg
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    Comments

    1. Lola Katman says

      April 04, 2021 at 5:14 pm

      5 stars
      Absolutely delicious and throughout enjoyed! Great recipe and we can’t wait to make it and eat it again!

      Reply
      • Tammy Spencer says

        April 04, 2021 at 5:51 pm

        So glad you enjoyed it!

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

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