PASTY PASTRY FOR CORNISH MINERS' PASTIES
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
Provided by Debber
Categories Savory Pies
Time 10m
Yield 6-8 pasties, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients in mixing bowl.
- Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
- Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
- Add a bit more water if it seems dry and won't hold together when squeezed lightly.
- Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
- Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
- Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
- Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
- NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5
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
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
MINERS' PASTIES
Number Of Ingredients 15
Steps:
- In a 10-inch skillet over medium-high heat, crumble meat and sauté until it loses most of its pink color. Stir in Worcestershire sauce, salt and pepper. Sprinkle with flour. Cook and stir for 1 minute. Remove from heat.Stir in sour cream. Add potato, carrot, onion and parsley, stirring until well mixed set aside.Preheat oven to 400°. Roll one batch of dough at a time to 1/8 -inch thickness and cut four 6-inch circles. Spread 1/3 cup of the filling in center of each circle. Moisten edges of circles with water and fold in half to completely enclose the filling. Press edges together with the tines of a fork. Repeat with remaining dough and filling.* Cut two vent holes in top of each pasty. Place pasties on ungreased baking sheets.In a small bowl, beat egg and water. Brush top of each pasty, being careful not to let egg drip onto baking sheet. Bake for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until golden brown and potato tests done with a knife.Serve hot or at room temperature with catsup and pickles.* If desired, freeze in rigid plastic containers. To serve, place frozen pasties on baking sheets prick and brush with egg mixture. Bake as directed above.
Nutrition Facts : Nutritional Facts Serves
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