Best Coal Miners Pasties Recipes

GREAT GRANDMA JOHNS' PASTIES

Great Grandma Johns' Pasties image

This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.

Provided by JJohns

Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup shortening
¼ cup cold water
¾ pound boneless beef sirloin, cubed
1 medium onion, sliced
2 medium potatoes, peeled and thinly sliced
1 teaspoon dried parsley
salt and ground black pepper to taste
¼ cup water, or as needed

Steps:

In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.

Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g

THE COAL MINER'S FAST FOOD - CORNISH PASTIES

The Coal Miner's Fast Food - Cornish Pasties image

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

Ingredients

1 lb flour (450 g)
5 ounces lard (140g) or 5 ounces shortening (140g)
1 pinch salt
water, to mix
1 lb lean beef (450g)
1 lb potato (450g)
1 lb swede (450g)
1 small onion
1 ounce butter (30 g OR 2 tablespoons)
pepper (to taste)
salt (to taste)

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

CORNISH MINERS' PASTIES

Cornish Miners' Pasties image

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

Ingredients

1 lb ground beef (turkey or venison)
2 cups diced potatoes
2 cups diced carrots
1 cup diced turnip
1 medium onion, chopped
2 teaspoons salt
6 -8 tablespoons butter
6 -8 tablespoons water (see ** description)
2 tablespoons milk (more or less)
1 (10 ounce) can cream of mushroom soup (or leftover beef or chicken gravy)
0.5 (10 ounce) can milk
thyme, to taste
tarragon, to taste

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!