Pasties were one of the very first British bakes I ever attempted. Back in 2020, when Covid hit and everyone was trying to find little pockets of joy at home, my husband and I signed up for a virtual cooking class for date night — and pasties were on the menu. I was hooked immediately. There is just something so comforting about tucking into a warm, savory pie, and pasties quickly became a favorite in our household.
Savory pies in all forms are popular here, especially around the holidays. I love using Thanksgiving or Christmas leftovers to make raised pies, freezing them after baking so they’re easy to pull out and reheat over the winter when the workweek is getting the better of us. Pasties fit right into that tradition — hearty, portable, and endlessly adaptable.
These Potato & Rosemary Pasties lean into classic British structure but have a lovely American twist: the use of Yukon Gold potatoes (creamier than traditional floury British varieties), olive oil in the filling, and a slightly richer pastry that feels familiar to American pie lovers. The rosemary adds a fragrant, cozy note that makes the whole bake feel rustic and homey.
They’re also quick and easy to whip up, especially if you prep the filling ahead of time. Perfect for an afternoon tea spread, a cozy lunch, or as a warm side for dinner. The pastry bakes up golden and crisp, the potatoes turn tender and buttery, and the rosemary ties everything together with a savory lift.
Whether you’re new to pasties or already a fan of savory pies, these Potato & Rosemary Pasties are a comforting, make‑ahead‑friendly bake that brings together the best of British tradition and American practicality.
If you make them, I’d love to see your beautiful bakes — share your photos on Facebook with #thequiltedbakery so I can admire your creations.
Happy baking, friends.
