Miner Style Pies

The meat for the pies should be especially tender. Lean beef of the very best quality is recommended. You can turn the meat through the coarse disc of your meat grinder. Usually it is finely diced.

Chop the onions, turnips and potatoes very finely so that they cook quickly later. Mix the vegetables together and set aside.

Now for the pastry base. It is a simple shortcrust pastry. Take half as much fat as flour. Knead the fat, preferably lard, with the flour until it crumbles.

Add the water to bind the dough. Form a large ball on top of it. Divide the ball with a kitchen knife into four equal parts (if preparing with 300 g of flour), if you want to have smaller patties, accordingly more. On a floured, cool surface, roll out plate-sized round patties, about 1/2 cm thick.

Use a sharp-edged saucepan lid to cut the patties nice and round. Brush the edges of the dough with beaten egg to seal them.

Place a handful of chopped vegetables in the center of the shortbread patty, keeping about 2 1/2 inches from the edge. Spread the meat evenly over the vegetables and season with salt, pepper and thyme.

Dust the meat with flour so that the sauce that forms during baking thickens a little. Pull the edges of the dough exactly together, starting each in the middle and s

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