The Butte Pasty Pass Tee Recipes
THE BUTTE PASTY (PASS-TEE)
Steps:
- Pastry: Measure flour and salt. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts. Filling: Roll dough slightly oblong. Slice in layers on dough, first the potatoes, then the onions and last the meat (sliced or diced in thin strips). Bring pasty dough up from ends and crimp across the top. Making the pasty oblong eliminates the lump of dough on each end. Bake at 375° for about one hour. Brush a little milk on top while baking.
Nutrition Facts : Calories 1238 calories, Fat 70.5231841569654 g, Carbohydrate 118.9493 g, Cholesterol 140.323654849834 mg, Fiber 6.506666756471 g, Protein 33.9454343696667 g, SaturatedFat 27.8843005427384 g, ServingSize 1 1 Serving (607g), Sodium 121.869216966667 mg, Sugar 112.442633243529 g, TransFat 5.51361100018512 g
BUTTE PASTY DOUGH
I got this recipe from my aunt. I'm not sure how many pasties it makes, it depends on the size. We just keep making batches of dough until all of our filling is used up. Diced potatoes, cubed beef (or ground beef), onions, sometimes carrots, garlic, salt and pepper are what we use in our filling.
Provided by Tee Lee
Categories Dessert
Time 1h20m
Yield 12 is approximate, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly.
- In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar.
- Add enough cold water to make 1 cup, stir mixture well.
- Stir liquid mixture into flour and shortening until combined.
- Do not over-work dough or crust will be tough and not flakey.
- Roll out, between plastic wrap works well.
- Fill with your favorite pasty filling.
- Bake at 350-375°F for approximately 60 minutes, or until crust is browned and filling is cooked.
- *You can brush with an egg-wash before baking for a nice light brown crisp.
Nutrition Facts : Calories 335.9, Fat 23.5, SaturatedFat 5.9, Cholesterol 15.5, Sodium 200.5, Carbohydrate 27.1, Fiber 0.9, Sugar 0.6, Protein 4.1
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