Butte Pasty

Butte Pasty

Ulla Kjarval


Ingredients

  • 1 medium onion, diced
  • 1 large tablespoon butter, melted
  • Salt and pepper
  • 1 cup diced rutabagas (if desired)
  • 1 medium sized potato, diced
  • 1 La Cense Flank Steak, diced

Instructions

Mix the filling together and season with salt and fresh cracked pepper. Pile half the filling mixture on only half the round of pie dough. Sprinkle with hot butter. Fold the dough over the filling, pressing edges together well. 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 (400 degrees) oven or until well browned. Then reduce to 350 for 15 minutes.

Ingredients for Pasty Dough:

- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 tsp salt
- 1/3 to 1/2 cup butter or lard
- 1/4 cup cold water

Preparation for Pasty Dough:

Preheat oven to 400 degrees. Sift flour, salt, and baking powder together; then cut room temperature butter into the dough, kneed, as you would pie dough. This recipe makes 2 pasties, for one pasty, take 1/2 the dough and roll into shape and size of pie plate. Enjoy!



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