The Coal Miners Fast Food Cornish Pasties Recipes

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.

THE COAL MINER'S FAST FOOD - CORNISH PASTIES

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.

COAL MINERS PASTIES

Steps:

• Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
• In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
• Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

CORNISH PASTIES

Steps:

• Brown pork and onion in a large pan, crumbling as it cooks.
• Drain fat.
• Stir in remaining ingredients. Mix well and let cool.
• Use a long piece of thread or dental floss to cut the frozen bread dough into 1/2" slices.
• Pat each one out into a 6-7" circle.
• Place 1/2 cup of filling down the centre and bring each side up to the top.
• Pinch together to seal and place on a lightly greased cookie sheet.
• Let rise for 20 minutes.
• Bake at 350F for 30 minutes, or until bread is browned.
• Serve hot or cold.

SAM'S CORNISH PASTIES

Steps:

• Add first 5 ingredients to a large bowl, season with salt & pepper & mix well.
• Roll out pie crusts and cut into 12-4" rounds. (Sam uses a martini glass to cut rounds).
• Divide the filling between half the rounds, and cover with other 6 rounds.
• Turn edges of bottom round up to seal in top round to make little packages.
• Make 3 little slits in the top of each, and brush lightly with milk.
• Bake at 425 for about 30 minutes or until lightly browned.
• Serve with any kind of beef gravy - I add a little more parsley to mine.

COAL MINERS PASTIES

Steps:

• Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
• In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
• Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

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.

COAL MINERS PASTIES

Steps:

• Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
• In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
• Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

COAL MINERS PASTIES

Steps:

• Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
• In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
• Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.