Coal Miners Pasties, also known as Cornish pasties, are a traditional British hand pie that originated in Cornwall, England. These hearty pasties were designed to be portable and filling, making them the perfect meal for miners who needed something that could be easily carried and eaten without utensils. The pasty is typically filled with a savory mixture of beef, potatoes, onions, and rutabagas, all encased in a sturdy, buttery pastry crust. The edges of the pasty are crimped to seal in the flavors, and it is often enjoyed with a side of brown sauce or simply on its own. This classic dish has stood the test of time, offering a taste of history with every bite.
Ingredients:
For the Pastry:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup cold water
For the Filling:
- 1 lb beef skirt or chuck steak, finely diced
- 2 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 1/2 rutabaga (swede), peeled and diced
- Salt and pepper, to taste
- 1 egg, beaten (for glazing)
Instructions:
- Make the Pastry:
- In a large bowl, mix the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add the cold water, mixing with a fork until the dough comes together. Turn the dough out onto a floured surface and knead lightly to form a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a large bowl, combine the diced beef, potatoes, onions, and rutabaga. Season generously with salt and pepper. Mix everything together until well combined.
- Assemble the Pasties:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out the pastry to about 1/4-inch thickness. Cut out circles of dough, approximately 8 inches in diameter.
- Place a generous portion of the filling in the center of each dough circle.
- Fold the dough over the filling to create a semicircle. Press the edges together and crimp to seal. Place the pasties on the prepared baking sheet.
- Brush the tops of the pasties with the beaten egg to give them a golden finish.
- Bake the Pasties:
- Bake in the preheated oven for 40-45 minutes, or until the pasties are golden brown and cooked through.
- Allow the pasties to cool slightly before serving.
Enjoy your Coal Miners Pasties warm or at room temperature, just like the miners did, with every bite delivering a taste of rich history and comforting flavors.
