Butte Pasties (from Butte's Heritage Cookbook)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb Beef, round steak 1 cup, chopped Onions, raw 1 tbsp Butter,Salt & Pepper 1 cup, cubes Rutabagas 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw Pie Dough1.5 cup Flour, white .5 tsp Baking Powder .5 cup Lard1/4 cup cold water
sift flour, salt and baking powder together, then mix, shape, roll as in directions.
For 1 pasty, take 1/2 of the dough, Roll to shape and size of pie plate. Pile half the potato, onion, meat and, if desired, rutabaga on only 1/2 the round of pie dough, and to within 1 inch from the edge. Sprinkle with salt and pepper and dot with butter. Fold the other half of this dough over this filling, press edges together well. Place 2 pasties in pie plate. Cut slit in top of each, into which a teaspoon of hot water should be poured occasionally to keep from drying out. Bake 45 minutes in hot oven (400 degrees) or until well browned, then reduce to 350 degrees for 15 minutes.
Serving Size: Two Pasties
For 1 pasty, take 1/2 of the dough, Roll to shape and size of pie plate. Pile half the potato, onion, meat and, if desired, rutabaga on only 1/2 the round of pie dough, and to within 1 inch from the edge. Sprinkle with salt and pepper and dot with butter. Fold the other half of this dough over this filling, press edges together well. Place 2 pasties in pie plate. Cut slit in top of each, into which a teaspoon of hot water should be poured occasionally to keep from drying out. Bake 45 minutes in hot oven (400 degrees) or until well browned, then reduce to 350 degrees for 15 minutes.
Serving Size: Two Pasties
Nutritional Info Amount Per Serving
- Calories: 567.0
- Total Fat: 31.3 g
- Cholesterol: 64.4 mg
- Sodium: 128.5 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 4.1 g
- Protein: 19.6 g
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