Best 4 Coal Miners Pasties Recipes
The humble coal miner's pasty has graced the lunch pails of hard-working miners for centuries, providing them with a hearty and portable meal to sustain them during their long and arduous shifts underground. Originating in Cornwall, England, these savory pastries have become a beloved tradition, passed down from generation to generation, and enjoyed by people from all walks of life. With a golden, flaky crust that encases a savory filling of meat, vegetables, and gravy, coal miner's pasties are a testament to the ingenuity and resourcefulness of the people who first created them.
Here are our top 4 tried and tested recipes!
COAL MINERS PASTIES
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.
Provided by Kevin Ryan
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g
CORNISH MINERS' PASTIES
These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe' where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties--adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street.
Provided by Debber
Categories Savory Pies
Time 1h30m
Yield 6-8 pasties, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.
- Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
- Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
- On one half of each circle, place equal amount of meat-veg mixture.
- Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.
- Transfer each pasty to a large baking sheet (I use two).
- With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).
- Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
- More butter-water can be added about half-way through the baking, if you didn't use it all at this point.
- Brush tops of pasties with the milk.
- Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).
- Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
- ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot!
- TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy!
Nutrition Facts : Calories 393.4, Fat 26.9, SaturatedFat 13.1, Cholesterol 86.2, Sodium 1321.2, Carbohydrate 20.5, Fiber 3, Sugar 4.7, Protein 17.7
THE COAL MINER'S FAST FOOD - CORNISH PASTIES
Posted for Zaar World Tour. This is a recipe with deep and interesting historical significance... nothing says "Cornwall" more than the Cornish Pasty. It was the meal of choice for coal miners, as it was a ultimate own pre packaged "fast food" of it's day, that was practical to eat by holding the crust in coal stained fingers, economical to make and filling. Recipe is adapted from "Favourite English recipes- Traditional fare from around the Counties'. If you make it before I do, I would very much appreciate your feedback. Please Note: Americans know Swede as "rutabaga" and the Scottish call it "neeps". A websearch tells me that Swede is a fairly recent root vegetable, and is thought to have originated around the 17th century in Bohemia and is the result of a cross between a cabbage and a turnip. It's popular in colder European countries and is a hardy vegetable similar in texture to turnip. ZWT REGION: England.
Provided by kiwidutch
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 400 F (200 C) (gas mark 6).
- Rub the shortening into the flour and salt and add just enough water to make a firm pastry dough.
- Divide the pastry into 4 equal pieces and roll each piece out until is about 7 inches (18 cm) around. Cut the meat into small very cubes, removing all of the fat.
- Cut the potatoes, swede and onion into very small pieces and add to the meat. Place 1/4 of the mixture into the centre of each of the pastry circles and add salt and pepper to taste. Top each with 1/4 of the butter.
- Use a little water to dampen the edges of the pastry and bring the sides of the pastry circle up to meet each other so that the weight of the filling flattens out the bottom a little and you can crimp the edges together at the top.
- Pinch the edges firmly together and the result will look like a little pie with a Mohawk !
- Cook on a floured baking tray for 45 minutes.
Nutrition Facts : Calories 1109.6, Fat 52.6, SaturatedFat 21.6, Cholesterol 118.7, Sodium 183.3, Carbohydrate 117.4, Fiber 8.6, Sugar 8.3, Protein 39.2
COAL MINERS PASTIES
Coal miners in the Midwest would take one of these pasties 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.
Provided by Allrecipes Member
Categories Pasties
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
- In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
- Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.
Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g
Tips:
- Prepare the pastry dough in advance. This will give it time to rest and develop flavor. You can make the dough up to 2 days ahead of time and store it in the refrigerator.
- Use high-quality ingredients. The better the ingredients, the better the pasties will be. Look for fresh, flavorful vegetables and meat.
- Don't overfill the pasties. If you do, they will be difficult to seal and the filling will be too dense.
- Crimp the edges of the pasties well. This will help to keep the filling inside.
- Bake the pasties until they are golden brown. This will ensure that the pastry is cooked through and the filling is heated all the way through.
Conclusion:
Coal miners' pasties are a delicious and hearty meal that is perfect for a packed lunch or a quick and easy dinner. They are also a great way to use up leftover vegetables and meat. With a little planning, you can make these pasties ahead of time and freeze them for later. So next time you're looking for a tasty and satisfying meal, give coal miners' pasties a try.
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