Carbon County Miner's Pasty
A hand pie of beef, potato, onion, and carrot in a sturdy pastry crust, carried underground by coal miners for a hot midday meal. Carbon County's version reflects its mix of immigrant mining communities.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 30
- carbs
- 55
- protein
- 23
- calories
- 590
Instructions
- 1
Rub the shortening into the flour and salt until you get pea-sized crumbs. Mix in cold water until a dough forms.
- 2
Divide the dough into 6 balls. Wrap them and chill in the fridge for 30 minutes.
- 3
Mix the beef, potato, carrot, onion, salt, and pepper together in a bowl.
- 4
Roll each dough ball out flat into an 8-inch circle.
- 5
Pile filling onto one half of each circle. Fold the dough over the filling to make a half-moon shape.
- 6
Pinch and press the edges tightly together to seal them completely.
- 7
Move them to a sheet pan. Cut a small slit on top of each, and brush with egg wash if using.
- 8
Bake at 400°F for 15 minutes. Lower the heat to 350°F and bake 40 minutes more until golden.
- 9
Let them rest for 10 minutes before serving.
Chef's tips
Cut the filling ingredients into small, even pieces so they cook through by the time the crust browns.
Storage
Refrigerate cooled pasties up to 4 days or freeze up to 3 months.
Reheating
Reheat in a 350°F oven 20-25 minutes until heated through.
Common mistakes to avoid
- •Not pressing the edges tightly enough, which lets the filling leak out
- •Adding too much filling so the pastry cannot close properly
Serving suggestions
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