Gold Miners Pie Recipes

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.

SOLID GOLD PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl combine butter, sugar, eggs, vanilla extract, and vinegar. Mix until smooth. Pour mixture into pastry shell.
• Bake in preheated oven for 10 minutes. Raise temperature to 325 degrees F (165 degrees C) and bake an additional 20 to 30 minutes, until center is set and top is golden brown.

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.

GOLD MINER'S CHILI

Steps:

• In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.
• Mix in brown sugar and hot sauce just before serving.