Coal Miners Pasties Recipe

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Most Helpful Positive Review

Jan 11, 2004

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. Also, this recipie makes A LOT, as the pasties are very large. One pastie could feed 2 people, especially kids. I browned my beef first just to form a slight crust on the beef, and I also added about a tablespoon of flour to the beef mixture before baking to thicken up the juices a bit. Next time I'd try addind garlic powder to the beef to see if that makes it a little more flavorful. Thanks for the recipie, Kevin!

—jkaeekj

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Most Helpful Critical Review

May 12, 2003

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 fried (if there are any leftovers)!

—Brendans.mommy

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38 Ratings

Jan 07, 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 MUST get a pastie at Stein's deli, Padstowe (they are a tad spendy but they really are worth it), or Pronto Pastie, almost any place in the West Country. Also, for the most delightful cream teas and scones (scones are like biscuits but they come with clotted cream and strawberry jam) visit any of the tea shops at Boscastle - a pot of tea for 2 plus 2 fist-sized scones and jam and cream will set you back about $6! Boscastle is a truly beautiful, breath-taking fishing village, and you won't be disappointed!) ANYWAY, the pasties in this recipe were alright. I have eaten enough Cornish pasties in Cornwall to know a good one when I see it (or taste a good one when I taste it??), and this wasn't it really. The pastry was ok, though I much prefer a puff-pastry shell. The innards were dry and pretty tasteless, despite the fact I added A LOT of freshly-ground pepper, which is how traditional pasties are supposed to be... I suspect that good Cornish pasties can only be found it Cornwall....

—Caroline C

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Nov 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, carrots, onions, red potatoes, and rutabega. I also use the refrigerated Pillsbury pie crust (not the frozen Pet-Ritz kind) which makes them quick and easy to make and they still taste great. Now living in Texas with my Texas-born husband, he insists I add chili power and cumin to the filling. So nontraditional, but it's still good!

—Sweets

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Apr 06, 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 red box is exactly the same taste as mom's crust. Always moist and delicious.

—joyce

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Dec 06, 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 pastie shell is the perfict blend of flavors to mix with the vege meat mix. I ate 3 of them when I made it the 1st time :-) I just couldnt stop. All in all a definate Yum Yum dish thats perfict for lunches and hiking trips and camping due to the fact it doesnt need to be heated to taste good. Just keep the shell from breaking and letting the juices out!

—MikeyB

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Sep 05, 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 use 3 potatoes, 1 large turnip and 1 onion. See Time Life American Cooking: Eastern Heartland cookbook, which has photos on how to assemble.

—queenoffun

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Oct 08, 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 hand and it made the crust a little too dry. I also used rutabaga instead of turnips and it added a great flavor. The meat was probably too lean so be careful what cut you buy. Next time I will add carrots which most UP MI ones have. Overall I was very pleased with my first attempt. Thanks for the recipe.

—Sharon H

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Nutrition

Calories
1186 kcal
59%

Carbohydrates
98.9 g
32%

Cholesterol
141 mg
47%

Fat
66.6 g
102%

Fiber
7.3 g
29%

Protein
45.4 g
91%

Sodium
2203 mg
88%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coal Miners Pasties

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 1186
Calories from Fat: 599

% Daily Value *
Total Fat 66.6g 102 %
Saturated Fat 25.9g 129 %
Cholesterol 141mg 47 %
Sodium 2203mg 88 %
Potassium 1578mg 44 %
Total Carbohydrates 98.9g 32 %
Dietary Fiber 7.3g 29 %
Protein 45.4g 91 %
Sugars 5.5g
Vitamin A < 1 %
Vitamin C 42 %
Calcium 8 %
Iron 85 %
Thiamin 91 %
Niacin 168 %
Vitamin B6 72 %
Magnesium 36 %
Folate 116 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.