Best The Coal Miners Fast Food Cornish Pasties Recipes

GREAT GRANDMA JOHNS' PASTIES

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.

CORNISH MINERS' PASTIES

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!

PASTY PASTRY FOR CORNISH MINERS' PASTIES

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* !

COAL MINERS PASTIES

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.

AUTHENTIC CORNISH PASTIES

Steps:

• Preheat oven to 425* F.
• Combine potato, onion, meat, and seasonings; mix together well.
• Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
• Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
• Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
• Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.

MY FAVORITE CORNISH PASTIES

Steps:

• Mix uncooked meat, vegetables and spices well together in a bowl.
• Lay one pie crust flat on the lightly floured counter.
• Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
• Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
• Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
• Fold the edges in towards the center once or twice.
• Crimp the edges well.
• Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
• Repeat with the other 3 crusts.
• Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.

CORNISH PASTIE II

Steps:

• Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
• Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
• Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.