Have you thought about mini-English Pasties? Pasties are THE most traditional miners' food - check out Pasty - Wikipedia, the free encyclopedia
for more info.
If you do decide to try it (and it's well worth it!), here's my recipe:Pastry – Rough Puff
1)Chill the water.
2)Freeze the butter.
3)Sieve the flour & salt together.
4)Grate the frozen butter.
5)Mix with the flour.
6)Add the water. Lightly knead on a floured surface until pastry comes together.
7)Roll out on a floured surface then fold together 4 times, with a quarter turn between each, making sure to brush excess flour from between each layer.
8)Clingfilm and chill at least 1 hour before using.Cornish Pastie – Meat
2kg rough puff pastry
420g skirt steak
2g ground black pepper
1)Roll out the pastry and cut into 12 rounds, 20cm diameter each.
2)Cut the beef into small strips.
3)Peel and slice the potatoes & swede into 1x2cm chunks.
4)Dice the onions 2cm.
5)Mix the vegetables, beef, salt, pepper and flour together in a bowl.
6)Place 100g of the mixture just below the center of each pastry round.
7)Brush the edges of the pastry with eggwash and crimp to seal, like a calzone.
8)Brush the pasties with eggwash.
9)Cut a small slit in the top of each pastie.
10)Bake at 170C – 180C for 40-50 minutes, until nice and golden.