Miner's Pie - RoboPasty - Pasties




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This kind of pasties is the ore-digging Miner kind, not these pasties(viewers drop), a pot-pie without the pot (and more viewers drop), a handheld complete meal that was developed for miners to take with them deep down in all kinds of mines all over the world. Rugged enough to be dropped in the dirt, a real hungry-man meal.

The Pasty is pronounced like someone with a Maine-ish Bah Habar accent, Pah-stee not Pay-stee.

Traditionally a calorie-laden bomb for those hardworking miners and made with care by loved ones, this version is a quick and easy update for the modern-day person on the run. One half of the pasty is filled with your entree and the other is your dessert. So, when you take it to go, you can have your dessert and eat it too.

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Step 1: Raid the Pantry...


Best is fresh made from scratch, but for demo purposes we will used canned ingredients.

  • Can of Beef Stew, you can also try a can of chili or prepare your own
  • Can of Apple pie filling or any other flavor pie filling
  • Dough for wrapping ( can be prepared pie crust, can of frozen biscuits, can of frozen dinner rolls, pizza dough, phyllo dough, puff pastry or if you have the time and inclination, freshly prepared pie crust)

One 9-inch pie prepared pie crust will make 2 complete Robo-pasties.

Step 2: Get Rolling...

Lay out your pie dough so that you can cut out your robot shape with your Instructables Robot meat patty form - cookie cutter.

If you don't have one, you can use a picture of the Robot printed out. You can print it out on cardstock or just trace it to a piece of stiffer cardboard. Cut a layer of dough by tracing around your cardboard form. This will be your bottom crust.

Cut another shape of the Robot but allow an extra 1/2 inch all around the form so you can pack it around the filling. This is your top crust.

Don't be afraid to piece together your scraps of dough to make it big enough to cut out to the proper shape. Just smear the joint with a wet finger and press together.

Use a piece of dough to form a divider or barrier for the two fillings on the bottom crust. Wet the dough rope with water so it sticks. Place it across the middle of the bottom crust

Step 3: Fill 'er Up...

Put a couple of dollops of stew in the top part. Put a couple of dollops of pie filling in the bottom part. Try not to get any of the filling near the edges or it will not seal properly and you will have a mess on the baking sheet or pie pan.

Press down to seal the two meal compartments, kinda like making ravioli. Seal all of the edges with water or egg. Crimp all of the edges with a fork. It also makes a decorative crust edge. If you want, you can fold and twist the edges together in a decorative way. Dim sum chefs of all ages will have experience with doing this.

Use scraps of dough to further decorate the pasty. Make the robot slot, hands, eyes, buttons, wheels, etc.

You can cut out leaf shapes or other accoutrements for your pasty if you go for the plain-fold-the-pie-crust-in-half calzone method.

Finally, prick some holes or make small slashes in the top just like an apple pie to let the steam escape or else you will have it explode when cooking.

You can do an egg wash (1 egg with a bit of water) brushed over the pasty before it goes in the oven to give it a nice shine. This is the tanning lotion for when it goes in the oven.

Step 4: Popping Fresh, Right Out of the Oven...

Tradition has it that intials of the miner were carved into an end of the pasty to identify it as theirs. You can scratch in your initials or UPC code with a bamboo skewer or point of a knife. Miners would start eating from the other end and then "sacrifice" the part that they were holding to the mining gnomes. Lucky for them that helped avoid the arsenic poisoning from their dusty hands.

Stick this in a baking pan and put in a 400 degree F oven until they get browned and the insides start bubbling out, about 30 minutes or so. You can also throw this in the deep fryer.

Of course, any shape can be made(Hello Kitty, Robot with that bucket hat, famous people's faces, etc.) Be sure to play with your food and see what you can come up with.

You can also look up other culinary derivatives such as Jamaican beef patties or various types of empanadas for inspiration in making different fillings.


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    21 Discussions


    10 years ago on Introduction

    I'm definitely going to have to experiment with this. I never thought to use flat dough before. I've made a variant on these, but it's always been with crescent roll dough, so they come out super fluffy, and I don't have as much room for actual filling. Jlist has some really cute cookie cutters and stamps for bento - I'll have to try using them on these too. :) Thanks for the instructable!

    1 reply

    Reply 10 years ago on Introduction

    Crescent rolls/croissant dough seems a little too fragile for something like this. The fillings are a little more liquid and heavy. The thicker pie crust seems to do the trick with containing the mess. Try the prepared pizza crust roll dough too. Have fun!


    11 years ago on Introduction

    Food history is very interesting. Immigrant workers and families probably brought the idea to America. They don't call it the melting pot for nothing.


    Reply 11 years ago on Introduction

    You can go check out the history tab on that site or just oogle the word... The menu of different pasties does sound delicious...


    11 years ago on Introduction

    Hahaha i love how you make yummy food and then make it 100X better by making it in the instructables robot shape !! Making me hungry lol 5*


    11 years ago on Introduction

    Mmmmm. This is oddly disturbing and appetizing, all at once....


    11 years ago on Introduction

    "Rugged enough to be dropped in the dirt, a real hungry-man meal" you get a great rating just for that alone! Haha cute, great job!

    1 reply

    As long as it doesn't stay on the ground for more than 5 seconds, you are good to go. Then again, you can't see what you are eating in a dark mine.


    Looks tasty, leave the pie filler out and it wouldn't be far off of a cornish pasty, in shape and taste...