Coal Miners Pasties

Coal Miners Pasties

Kevin Ryan 0

"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 1186 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  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.
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Reviews 33

  1. 40 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. Also, this recipie makes A LOT, as the pasties are very large. One pastie could feed 2 people, especially kids. I browned my beef first just to form a slight crust on the beef, and I also added about a tablespoon of flour to the beef mixture before baking to thicken up the juices a bit. Next time I'd try addind garlic powder to the beef to see if that makes it a little more flavorful. Thanks for the recipie, Kevin!

Caroline C

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 MUST get a pastie at Stein's deli, Padstowe (they are a tad spendy but they really are worth it), or Pronto Pastie, almost any place in the West Country. Also, for the most delightful cream teas and scones (scones are like biscuits but they come with clotted cream and strawberry jam) visit any of the tea shops at Boscastle - a pot of tea for 2 plus 2 fist-sized scones and jam and cream will set you back about $6! Boscastle is a truly beautiful, breath-taking fishing village, and you won't be disappointed!) ANYWAY, the pasties in this recipe were alright. I have eaten enough Cornish pasties in Cornwall to know a good one when I see it (or taste a good one when I taste it??), and this wasn't it really. The pastry was ok, though I much prefer a puff-pastry shell. The innards were dry and pretty tasteless, despite the fact I added A LOT of freshly-ground pepper, which is how traditional pasties are supposed to be... I suspect that good Cornish pasties can only be found it Cornwall....


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, carrots, onions, red potatoes, and rutabega. I also use the refrigerated Pillsbury pie crust (not the frozen Pet-Ritz kind) which makes them quick and easy to make and they still taste great. Now living in Texas with my Texas-born husband, he insists I add chili power and cumin to the filling. So nontraditional, but it's still good!