Recipe

Butte Pasties Recipe

	Boring_grl / All my dishes 1 year, 5 months ago This is an English recipe that was brought to Butte, Montana and eaten in the copper mines by miners and the inhabitants of Butte. This recipe is rare. Can be used as an appetizer (if made small) or for a main course. Can be served with brown grav... More Prep:120m Cook:60m Servings:10	Boring_grl
	steak potato onion crust

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Ingredients

* all of the ingredients my mother usually does not measure because she has made this recipe so many times. Here are the measurements but use your own descretion.

Sirloin steak (1 pound)

flank steak (1 pound)

potatoes (3-4 medium sized)

green onions (1 bunch)

parsley (shredded - 1/2 cup)

salt

pepper

butter (about 1 stick)

Krusteaz's Pie Crust Mix (2 boxes)

water (1 cup)

egg (1)

half and half (1/2 cup)

Directions

Heat oven to 400F.

Freeze meat. Let the meat thaw a little and cut into cubes. It's easier to cut when its cold.

Mince onions.

Peel potatoes and slice with a shredder or cute into small cubes.

Mix meat, onions, potatoes, and parsley in a large bowl. Place into frigerator while making the crust.

Make pie crust as instructed on box and roll out into circles that are the length of two fists. If making appetizer pasties, use the ring of a large canning jar to make the perfect circle.

Place mixture into middle of crust circle.

Place a small amount of butter on top and season generously with salt and pepper.

Dab the edges of pie crust with water and seal opposite ends of crust then roll over. Some people make the crest of the crust on the side and seal with a fork. I recommend that you roll the crust so that the crest is on the top.

Place pasties on a buttered cookie sheet.

Mix egg and half and half together. Brush the mixture on top of the pasty. This will give the crust a wonderful golden brown color when baked.

Bake for about an hour until golden brown. Watch the pasties. When the are brown, they are done.

Serve with ketchup and pickles.

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Comments

dreamon1 9 months, 3 weeks ago said:
When growing up in Butte, my mom prepared pasties in almost the same way. I don't recall her putting parsley into the recipie, so I'll have to try it the next time I make them. BTW, I just introduced my 12- and 15-year olds to pasties tonight! They really like them, with ketchup--didn't have time to prepare gravy, which I prefer. I do like them either with gravy or ketchup--some of my brothers and sisters liked them with ketchup some with gravy.

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