Coal Miners Pasties

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 1/2 cups lard
• 10 tablespoons ice water
• 2 pounds top round steak, cut into 1/4 inch cubes
• 5 red potatoes, peeled and chopped
• 3 turnips, peeled and cubed
• 1 1/2 cups chopped onion
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). In a large bowl, mix the flour and 2 teaspoons salt, then cut in the lard with a pastry blender or fingertips until crumbly.

2. Sprinkle the ice water over the flour mixture a tablespoon at a time, mixing until a firm dough forms. Wrap the dough and chill it for 30 minutes.

3. In a large bowl, combine the cubed top round steak, potatoes, turnips and chopped onion. Season with the black pepper and 1 tablespoon salt, and toss well.

4. Divide the chilled dough into 6 equal pieces. On a floured surface, roll each piece into a circle about 7 inches (18 cm) across.

5. Spoon filling onto one half of each circle, leaving a border. Fold the dough over the filling, press the edges together and crimp them firmly to seal. Cut a small vent in each top.

6. Place the pasties on a baking sheet. Bake at 400°F (200°C) for 15 minutes, then reduce the oven to 350°F (175°C) and bake 30 minutes more, until golden brown.

7. Check that the beef in the thickest pasty reaches at least 145°F (63°C). Let the pasties rest 3 minutes before serving.