Butte, MT, Pasties Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. raw beef steak, diced into bite-size pieces
1 cup chopped onion
1 Tblsp. butter, more if needed
1 cup rutabaga, diced
1 medium potato, diced
salt and pepper
Pasty dough:
1 1/2 cups flour
1/2 tsp. baking powder
1/3 cup shortening
1/4 cup cold water (or enough to make a nonsticky dough)
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Directions: |
Directions:For the filling, add all ingredients and stir. Set aside. For the crust, cut shortening into flour, salt, and baking powder. Add cold water and mix to form a dough. Roll out dough and cut into 2 big circles. Take the filling and place on half of the circle, leaving room at edge to pinch together a crust. Dot with butter and a bit of salt and pepper. Fold dough over and pinch crusts together. It will look like a half-moon. You can brush with egg wash to add a nice shine to these. Poke a couple of holes in the top to let steam out then bake at 400 degrees F for 45 minutes. Make a beef gravy to dip these in. |
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Number Of
Servings: |
Number Of
Servings:2 large pasties |
Personal
Notes: |
Personal
Notes: When Dana first posted this on her Facebook page, I thought it said BUTT pasties. That caught my eye! Anyhow, in Cornwall, England, they are famous for Cornish Pasties. The miners would eat them for lunch back in the day. Since their hands were dirty, they could eat everything but the crust and call it a good meal. Momma Kat.
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