Gold Miners Pie Recipes

MINER'S SUPPER PIE

Steps:

• Preheat oven to 375.
• Combine meats, dry seasonings, 1 egg, breadcrumbs, and water.
• Mix well, and press into the bottom of large casserole (I use a 10x2 round corningware).
• Build up sides slightly, to make a"well".
• Bake for 20 minutes.
• Drain off any excess fat.
• Meanwhile, in medium bowl, combine Ranch Style Beans with DRAINED kidney beans, onion, and orcestershire sauce.
• Spoon mixture into meat"shell".
• Bake for 15 minutes, or until bubbly.
• Remove from oven and immediately top with shredded cheese.
• Set oven to"Broil" Mix potatoes with egg.
• Carefully spread over bean and cheese mixture, sealing to the edge of the dish.
• Broil 4 inches from heat source, about 5 minutes, or until top is lightly browned.
• Let sit for 5 minutes, to cool.
• Cut into wedges or serve with a big spoon.

GOLD MINER'S PIE

Steps:

• 1. Melt margarine, add pecans and coconut; cook until coconut browns. Then let this mixture cool.
• 2. While this mixture is cooling; mix cream cheese, milk, and cool whip together; divide and put this mixture into the pie shells.
• 3. Drizzle the caramel ice-cream topping over the cool whip mixture.
• 4. Top with pecan-coconut mixture.
• 5. Cover the pies and freeze.

COAL MINERS PASTIES

Steps:

• Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
• In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (205 degrees C).
• Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
• Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.