Miners Supper Pie Recipes

MINER'S SUPPER PIE

Steps:

• Preheat oven to 375.
• Combine meats, dry seasonings, 1 egg, breadcrumbs, and water.
• Mix well, and press into the bottom of large casserole (I use a 10x2 round corningware).
• Build up sides slightly, to make a"well".
• Bake for 20 minutes.
• Drain off any excess fat.
• Meanwhile, in medium bowl, combine Ranch Style Beans with DRAINED kidney beans, onion, and orcestershire sauce.
• Spoon mixture into meat"shell".
• Bake for 15 minutes, or until bubbly.
• Remove from oven and immediately top with shredded cheese.
• Set oven to"Broil" Mix potatoes with egg.
• Carefully spread over bean and cheese mixture, sealing to the edge of the dish.
• Broil 4 inches from heat source, about 5 minutes, or until top is lightly browned.
• Let sit for 5 minutes, to cool.
• Cut into wedges or serve with a big spoon.

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!

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.

MINI SHEPHERD'S PIES

Steps:

• Preheat oven to 375°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in chili sauce and vinegar. , In a small saucepan, combine water, cream cheese and butter; bring to a boil. Remove from heat; stir in potato flakes., Separate biscuits; press each onto bottom and up sides of a greased muffin cup. Fill with beef mixture; top with mashed potatoes. Sprinkle with potato chips. , Bake until topping is golden brown, 20-25 minutes. If desired, sprinkle with paprika.Freeze option: Freeze cooled pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

MINERS' PASTIES

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.