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My review
Coal Miners Pasties
Kevin Ryan
"Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives would stuff one end with a savory filling, and the other with a sweet one. That way you could have your dessert with your dinner! For a true coal miner meal experience, be sure to roughly chop the potatoes."
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Ingredients
1 h 30 m servings 1186 calsOriginal recipe yields 6 servings (6 pasties)
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- US
- Metric
Directions
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- Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
- In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
- Preheat the oven to 400 degrees F (205 degrees C).
- Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
- Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 1186 calories; 66.6 g fat; 98.9 g carbohydrates; 45.4 g protein; 141 mg cholesterol; 2203 mg sodium. Full nutrition
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Reviews
Read all reviews 3544 Ratings
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Most helpful positive review
11/12/2003
This recipie was pretty good and enjoyed by the family, however, I would recommened that you make up some beef gravy or other sauce to go with it. By itself it is tasty, but a little plain. Al...
Most helpful critical review
9/10/2000
These are close to the pasties I grew up with... My mother always just made regular pie pastry and used rutabega instead of turnip and white pepper... They are great hot, warm, cold or f...
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11/12/2003
This recipie was pretty good and enjoyed by the family, however, I would recommened that you make up some beef gravy or other sauce to go with it. By itself it is tasty, but a little plain. Al...
1/5/2004
NB: A word to the wise - if you are visiting England, and want to experience a really decent Cornish pastie (this recipe barely hints at the gastronomic delights you can encounter there), you MU...
11/24/2009
These are excellent. I was born and raised in northern Wisconsin and my dad worked in northern Michigan for 10 years so we are very familiar with pasties. I make mine with ground chuck, carrot...
9/10/2000
These are close to the pasties I grew up with... My mother always just made regular pie pastry and used rutabega instead of turnip and white pepper... They are great hot, warm, cold or f...
4/6/2008
Grew up on my mom's pasties. We use Round Steak & Pork shoulder. Carrots, Ohion, Potato. Always eat them with ketchup. I'm not so good at the pastry but found that Pillsbury Pie Crust-in the ...
12/6/2006
This is my favorite dish! I made it when I was in the military and it was an instant success with everyone. They last forever and taste great at room temp. The juices stay where they are and the...
9/5/2006
This recipe came out great! Cooked perfectly; very nice flakey crust with a beautifully moist meat/vegetable interior. Only compliant is there was a lot of leftover veggies. Next time I'll only ...
10/7/2007
This was my first attempt to make pasties. My husband is used to the Upper MI Finnish pasties and this one was pretty close. I used shortening for the crust instead of lard since I had it on han...