Used as a filling for savory pastries or pies
This is a savory filling, most commonly made with seasoned ground meat (like beef or lamb), onions, and sometimes potatoes or other vegetables, enclosed in pastry. It is a staple in British and Irish cuisine, forming the heart of dishes like Cornish pasties, meat pies, and sausage rolls. The filling is cooked before being encased, ensuring the pastry bakes to a crisp while the interior remains moist and flavorful.
🍽️ Nutrition at a glance
The filling is typically high in protein and fat from the meat, with moderate carbohydrates if potatoes are included. It provides key nutrients like iron, zinc, and B vitamins, with a rough calorie count of 250-350 kcal per 100g serving, depending on the meat-to-fat ratio and added ingredients.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 2.5 mg |
| Zinc | 4.0 mg |
| Vitamin B12 | 1.8 µg |
| Niacin (B3) | 5.0 mg |
| Potassium | 350 mg |
| Phosphorus | 180 mg |
| Selenium | 15 µg |
| Vitamin B6 | 0.3 mg |
Per 1 typical pasty filling portion (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this filling is a cornerstone of portable, working-class food in the UK, designed to be a complete, hearty meal in a handheld pastry. Nutritionally, the combination of protein and fat makes it very satiating, which historically was crucial for providing sustained energy for laborers.
