Coal Miners Pasties

Coal Miners Pasties, a traditional working-class treat, originated in Cornwall, England, and were a staple for miners.

These flaky, savory pastry pockets are filled with a hearty beef and vegetable mixture, making them a satisfying meal that’s easy to grab and go – perfect for anyone looking for a comforting, convenient snack.

Ready Time

2 hrs

Yields

10 servings

Ingredients

2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
1/2 teaspoon salt
Filling ingredients:
1 pound ground beef
1 large onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

To make the pastry dough, combine flour and salt in a large bowl, then add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough starts to come together in a ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Add the diced onion, minced garlic, frozen mixed vegetables, thyme, salt, black pepper, and paprika to the skillet.

Cook, stirring occasionally, until the onion is translucent and the mixture is heated through.

On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch.

Use a round cookie cutter or the rim of a glass to cut out circles of dough.

Place a tablespoon or two of the beef mixture onto one half of each dough circle, leaving a 1/2-inch border around the edges.

Brush the edges with a little water, then fold the other half of the pastry over the filling to form a half-circle.

Press the edges together to seal, using a fork to crimp.

Place the pasties on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one.

Brush the tops with a little water and cut a few slits in the top of each pasty to allow steam to escape.

Bake the pasties for 25-30 minutes, or until the pastry is golden brown.

Serve hot, perhaps with a side of ketchup or brown sauce, if you like!

Notes

Make sure to keep your butter cold, as this will help the pastry dough come together.

If you don’t have a pastry blender, don’t worry, your fingertips will do the trick! Let the dough rest for at least 30 minutes to allow the flour to hydrate fully.

When cooking the beef mixture, break up the ground beef into small pieces as it cooks to avoid large clumps.

Don’t overfill your pasties, as this can cause them to burst open during baking.

Use a ruler or straightedge to help you get a clean edge when cutting out your pastry circles.

Crimp your pastry edges tightly to prevent filling from escaping during baking.

If you want to get fancy, you can brush your pasties with a beaten egg before baking for a shiny finish.