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Butte Pasty

This is the Cornwall pie pocket recipe that came to Butte Montana along with tin and copper miner immigrants back in the day. Who said history wasn’t edible? Pull your sleeves up, because we’re working with flour. Here we go! INGREDIENTS: For the Pie Crust • 2 ½ cups all-purpose flour • 8 oz. unsalted butter, very cold, cut into ½ inch pieces • 1 tsp kosher salt • 7-9 TBSP ice water For the Traditional Pasty Filling • 10 oz. beef chuck, trimmed, cut into 1-inch cubes • 10 small potatoes, cubed • 1 small onion, finely diced • 1 egg, beaten • Kosher salt • Freshly ground black pepper For the Cheeseburger Pasty Filling • 1/2 ib. ground beef • 1/2 cup sharp white cheddar, grated • 1/2 cup white mushrooms, sliced • 1 TBSP onion, finely diced • 1 TBSP ketchup • Kosher salt • Freshly ground black pepper INSTRUCTIONS: For the Pie Crust 1. Sift together the flour and salt into a large bowl. Add the cold butter pieces and work it in with your hands until you have a pea-sized texture 2. Add the ice water a tablespoon at a time until the dough starts to hold together. and looky shaggy (it's a feeling thing) 3. Divide the dough into four equal portions. Roll out each portion into thin dinner plate-sized disks. For the Traditional Pasty Filling 4. Mound the beef, potato, and onion on one side of the pie dough. 5. Fold over the dough and pinch the two edges to seal it. Repeat these steps to make 3 more pasties. Place the pasties on a baking sheet about one inch apart. Brush the tops (or use your fingers, the best tool for the job) with beaten egg. 6. Bake the pasties at 350°F oven for about one hour. For the Cheeseburger Pasty Filling 7. Mound the ground beef mixture on one side of the pie dough. 8. Fold, seal, bake the same as the traditional pasty. #recipe #pasty #montana