Butte Pasty
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
- Sift together the flour and salt in a large bowl.
- Add the cold butter pieces and work it in with your hands until you have a pea-sized texture
- Add the ice water a tablespoon at a time until the dough starts to hold together. and looky shaggy (it’s a feeling thing)
- Divide the dough into four equal portions. Roll out each portion into thin dinner plate-sized disks.
For the Traditional Pasty Filling
- Mound the beef, potato, and onion on one side of the pie dough.
- 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 a beaten egg.
- Bake the pasties at 350°F oven for about one hour.
- For the Cheeseburger Pasty Filling
- Mound the ground beef mixture on one side of the pie dough.
- Fold, seal, and bake the same as the traditional pasty.
- Serve and enjoy