Ingredients: |
Ingredients: Pastry Dough:
(Can use refrigerated pie dough, or: )
5 c. all-purpose flour
1 tsp. fine salt
1 Tbsp. granulated sugar
1/2 tsp. baking powder
1 1/2 c. (3 sticks) cold unsalted butter, cut into small pieces
2 egg yolks
Filling:
1/2 c. olive oil
1 1/2 lbs. lean beef or game, ground or diced
4 stalks celery, finely diced
1 med. yellow onion, finely diced
3 garlic cloves, diced
1 Tbsp. dried thyme
1 Tbsp. black pepper
3 lg. white potatoes: peeled, boiled until tender, and finely diced
2 Tbsp. all-purpose flour
2 Tbsp. good beef base
sea salt
1 egg, lightly beaten
|
Directions: |
Directions:Dough: Sift flour, salt, sugar, and baking powder into a mixing bowl. Cut in butter with pastry cutter or two knives until it resembles coarse meal. In small bowl, beat together egg yolks and 1/2 cup water. Gradually add egg mix to dry ingredients until fully incorporated. Form a disc, wrap in plastic wrap, and chill about 1 hour.
Divide dough into 6 equal portions. Roll dough into circles on a lightly floured surface, about 8-9" each.
Filling: "Like a finely diced beef stew." Heat a large saute pan on med-high; add oil. Add meat and saute about 5 minutes, until it just begins to brown. Add celery, onions, garlic, thyme, and pepper and cook until veggies are wilted, about 10 minutes. Stir together 1/2 cup water with the flour to make a slurry. Scrape it into the pan, then add potatoes and beef base, and cook until it thickens to coat the back of a spoon. Cool filling to room temperature before using in pasties.
Preheat oven to 350º F. Place 4 heaping tablespoons of filling in center of each pastry, then paint the inside edge of the 9" dough circle with the beaten egg. Fold pastries into half circles and crimp edges closed with a fork. Cut a couple small steam vents.
Bake the pies on a rimmed baking sheet for 30 minutes, or until the pastries are golden-brown. Serve hot or at room temperature. These pies freeze perfectly for months; wrap them well.
~From "Open Range: Steaks, Chops & More from Big Sky Country" by Jay Bentley & Patrick Dillon, 2012, p. 99-100 |
Personal
Notes: |
Personal
Notes: "Pronounced 'PAST-eaze' rather than 'PASTE-eaze,' these are hand-sized baked [Cornish] meat pies that miners took into the mines for lunch" (p. 99).
The Berkeley Pit copper mine, Butte, MT
|
This recipe for Butte Pasties is from