Coal Miners Pasties

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Cooking receipe to make Coal Miners Pasties under category Pie s 4U. You may find some video clips related to this receipe below.

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!


4 cups all-purpose flour

2 teaspoons plus 1 tablespoon salt

1 1/2 cups lard, cut into small pieces and chilled

10 tablespoons ice water

2 pounds top round steak, cut into 1/4 inch cubes

5 boiling potatoes, peeled and roughly chopped

3 medium turnips, peeled and cut into small cubes

1 1/2 cups chopped onions

1 teaspoon freshly ground black pepper



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


Makes 6 pasties

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