Butte Pasty
A hand-sized meat and vegetable pie of diced beef, potato, onion, and rutabaga sealed in a sturdy pastry crust. It was designed to be carried underground and eaten with bare hands during a mining shift.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Pastry cutter
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 33
- carbs
- 58
- protein
- 24
- calories
- 620
Instructions
- 1
Rub shortening into flour and salt until pea-sized crumbs form. Stir in cold water just until dough comes together.
- 2
Divide dough into 6 balls, wrap them, and chill for 30 minutes.
- 3
Mix diced beef, potato, rutabaga, onion, salt, and pepper in a bowl.
- 4
Roll each dough ball into an 8-inch circle.
- 5
Pile filling onto one half of each circle and top with butter. Fold dough over into a half-moon shape.
- 6
Pinch the edges tightly with your fingers or a fork to seal completely.
- 7
Move pasties to a sheet pan. Cut a small slit in each top and brush with egg wash if using.
- 8
Bake at 400°F for 15 minutes. Lower heat to 350°F and bake 45 minutes more until deeply golden.
- 9
Let rest for 10 minutes before serving so the filling sets.
Chef's tips
Chop the beef and vegetables into small, even cubes so they cook fully while the crust browns. Do not overmix the dough.
Storage
Wrap cooled pasties individually and refrigerate up to 4 days, or freeze up to 3 months.
Reheating
Reheat in a 350°F oven for 20-25 minutes until the center is hot; microwaving softens the crust.
Common mistakes to avoid
- •Adding too much filling so the edges cannot seal shut
- •Using raw filling that is too wet, which makes the crust soggy
Serving suggestions
Cooked Butte Pasty?
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