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
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Mary Robinson
[email protected]These pasties were just okay. I've had better.
Joey Rhoades
[email protected]I had a hard time getting the pastry to seal properly. Maybe I didn't roll it out thin enough.
Sabin Chamling
[email protected]These pasties were a bit too greasy for my taste. I think I'll try using less butter next time.
Joseph Rios
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. The filling was delicious and the pastry was flaky.
Baraka Mariba
[email protected]These pasties are perfect for a quick and easy weeknight meal. I usually make a double batch and freeze half of them for later.
Lani King
[email protected]The only change I made to the recipe was to add a bit more garlic to the filling. I also used a store-bought pie crust to save time.
Naim Ahmedabad
[email protected]I've made these pasties a few times now and they always turn out great.
Chenier Joseph
[email protected]These coal miner's pasties were a hit with my family! The beef and potato filling was hearty and flavorful, and the pastry was flaky and golden brown.