Coal Miners Pasties

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."


1 h 30 m servings 1186 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1186 kcal
  • 59%
  • Fat:
  • 66.6 g
  • 102%
  • Carbs:
  • 98.9g
  • 32%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 2203 mg
  • 88%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
  3. Preheat the oven to 400 degrees F (205 degrees C).
  4. 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.
  5. Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 41 Ratings


This recipie was pretty good and enjoyed by the family, however, I would recommened that you make up some beef gravy or other sauce to go with it. By itself it is tasty, but a little plain. Al...

NB: A word to the wise - if you are visiting England, and want to experience a really decent Cornish pastie (this recipe barely hints at the gastronomic delights you can encounter there), you MU...

These are excellent. I was born and raised in northern Wisconsin and my dad worked in northern Michigan for 10 years so we are very familiar with pasties. I make mine with ground chuck, carrot...

These are close to the pasties I grew up with... My mother always just made regular pie pastry and used rutabega instead of turnip and white pepper... They are great hot, warm, cold or f...

Grew up on my mom's pasties. We use Round Steak & Pork shoulder. Carrots, Ohion, Potato. Always eat them with ketchup. I'm not so good at the pastry but found that Pillsbury Pie Crust-in the ...

This is my favorite dish! I made it when I was in the military and it was an instant success with everyone. They last forever and taste great at room temp. The juices stay where they are and the...

This recipe came out great! Cooked perfectly; very nice flakey crust with a beautifully moist meat/vegetable interior. Only compliant is there was a lot of leftover veggies. Next time I'll only ...

This was my first attempt to make pasties. My husband is used to the Upper MI Finnish pasties and this one was pretty close. I used shortening for the crust instead of lard since I had it on han...

nice recipe although a little too dry. Top round is the wrong cut here - you want a cheap fatty cut which will help the moisture level. Puff pastry as one reviewer suggests is not at all auth...