From the “Tried and True” cookbook, published by the LDS Church in Whitehall, Montana.
The cookbook has long since fallen apart, so I cannot give credit to the specific cook. I have no idea just how authentic this recipe is… most of the old recipes I have seen call for rutabaga and not potato. I have modified it a little over time, mostly increasing the amount of crust. And the instructions. I use a food processor whenever I can.
This is a little history of the pasty from the CopperCity.com web site:
When the Welshmen and Cornishmen who pioneered hard rock mining in Butte came over from the Old Country, they brought over these sublimated meat pies which they enjoy even as the Irish reputedly love corn-beef-and-cabbage. To the “Cousin Jacks” and “Cousin Jennies” as the Welsh and Cornish people are still called in Butte, the Pasty was a tradition as well as food and a miner finding one in his lunch box would fondly refer to it as “a letter from ‘ome.”
Crust:
- 4 cups Flour
- 3/4 tsp Baking Powder
- 1-1/4 tsp Salt
- 1-1/3 cup Vegetable Shortening
- 1-1/3 cup Water
Put all the dry ingredients into the bowl of a food processor. Pulse a few times to distribute the baking powder and salt. Add the shortening and pulse until it resembles coarse crumbs, like pie dough. Stream in the water and pulse until a dough forms. It won’t take long. Turn the dough out onto a floured surface and form it into a rough disc. Put it in the fridge to cool while making the filling.
Filling:
- 1-1/2 pounds of course ground Hamburger or Round Steak
- 3-4 medium Potatoes, peeled and diced
- 1 Onion, chopped
- 1-2 Carrots, chopped
- Salt and Pepper, to taste
Mix all ingredients together and set aside.
Assembly:
Divide dough into roughly 12 equal pieces. Roll dough into a circle, about 1/4 inch thick. Put about 1/2 to 3/4 cup of filling in the center of the dough. Dot filling with butter and fold dough over the filling to form a half circle. Seal the edges by folding one edge over the other or use the tines of a fork to press the edges closed.
Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking for an additional 60 minutes or until golden brown.
Serve with brown gravy or ketchup.
Once you get the hang of this great dish, try making them in appetizer size. They will be a hit at your next party.