Coal Miners Pasties Recipe
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Coal Miners Pasties

By: 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."

Rating: This weblink has been rated 21 times with an average star rating of 4.2 Read Reviews (17)

Rate/Review | 935 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 pasties
 

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 cups lard
  • 10 tablespoons ice water
  • 2 pounds top round steak, cut into 1/4 inch cubes
  • 5 red potatoes, peeled and chopped
  • 3 turnips, peeled and cubed
  • 1 1/2 cups chopped onion
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon salt

Directions

  1. 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.
  2. In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
  3. Preheat the oven to 400 degrees F (205 degrees C).
  4. 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.
  5. Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1186 | Total Fat: 66.6g | Cholesterol: 141mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2004 by JenniferJarvis 
This recipie was pretty good and enjoyed by the family, however, I would recommened that you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by Caroline C 
NB: A word to the wise - if you are visiting England, and want to experience a really decent... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2003 by Brendans.mommy 
These are close to the pasties I grew up with... My mother always just made regular pie... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2006 by queenoffun 
This recipe came out great! Cooked perfectly; very nice flakey crust with a beautifully moist... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2006 by MikeyB 
This is my favorite dish! I made it when I was in the military and it was an instant success... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2004 by SMPARSONS 
nice recipe although a little too dry. Top round is the wrong cut here - you want a cheap... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2008 by joyce 
Grew up on my mom's pasties. We use Round Steak & Pork shoulder. Carrots, Ohion, Potato. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by Sharon H 
This was my first attempt to make pasties. My husband is used to the Upper MI Finnish pasties... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2003 by BLUESTAR#1 
smothered in rich beef gravy GREAT!!!!!! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by Kayleigh 
I thought these had a lot to them but they were kind of bland without something to dip them... MORE

 
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