Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 313.3
  • Total Fat: 11.4 g
  • Cholesterol: 32.3 mg
  • Sodium: 1,207.5 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 17.5 g

View full nutritional breakdown of COAL MINER PIE calories by ingredient
Report Inappropriate Recipe

COAL MINER PIE

Submitted by: FOXYLADYOHYA21
COAL MINER PIE

Introduction

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. 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.
Number of Servings: 8

Ingredients

    2 cups all-purpose flour

    1 teaspoons salt

    5 TBSP OLIVE OIL

    5 tablespoons ice water

    3/4 pounds LEAN top round steak, cut into 1/4 inch cubes

    1 CUPS red potatoes, peeled and chopped

    1 MEDIUM turnips, peeled and cubed

    1/2 cups chopped onion

    1/2 teaspoon freshly ground black pepper

    1 teaspoon salt

Tips

A MEAL IN A POUCH


SparkPeople Sponsored Video


Directions

Directions

Place the flour, 1/2 teaspoons of salt, and the OIL in a bowl. Quickly rub the OIL 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 1/2 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 4 inch circle in the dough; cut out the circle. Place about 1/8 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.


Serving Size: 6 SERVING






Great Stories from around the Web


Rate This Recipe