Coal miners in the Midwest would take one of these pasties 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
- all-purpose flour: 4 cups
- salt: 2 tsp
- ½ cups lard: 1 piece
- ice water: 10 Tbsp
- top round steak: 2 pound (cut into 1/4 inch cubes)
- red potatoes: 5 piece (chopped)
- turnips: 3 piece (cubed)
- ½ cups chopped onion: 1 piece
- black pepper: 1 tsp (freshly ground)
- salt: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.
