Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, butte pasty. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Butte pasty is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Butte pasty is something that I’ve loved my whole life.
Fill with your favorite pasty filling. Butte Pasty This is the Cornwall pie pocket recipe that came to Butte Montana along with tin and copper miner immigrants back in the day. Pull your sleeves up, because we're working with flour. Butte Pasties recipe by Dana Adams Coolidge, is from , one of the cookbooks created at FamilyCookbookProject.com.
To get started with this particular recipe, we must first prepare a few components. You can cook butte pasty using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Butte pasty:
- Prepare 1 lb ground beef go with a low fat one it worked well
- Get 1 tsp salt
- Get 1/2-1 tsp pepper
- Make ready ready made pie crust depending on preferred size
- Get 1 egg beaten
- Take 1 bag potatoes o’brien with peppers and onion
Because this meat and vegetable pocket was both hardy and hearty, it quickly became the mainstay meal of Butte's miners. Illustration by Mark Reavis The Cornish do like to claim the pasty as their own. To the pasty and my most favorite thing about the entire Butte scene (with momentary sidestepping for the sake of history). Rumor has it that the pasty was the lunch of choice for mine workers who needed food underground that was handheld, stayed warm for hours, downright filling and super easy to eat.
Steps to make Butte pasty:
- Preheat oven to 375 place a rack on lower section and one on mid section of oven pull pie crusts from freezer and bring them to room temp unless you made your own
- Place meat salt,pepper,potatoes in large bowl mix well
- Unroll pie crust and place desired amount of meat mix on half the crust keeping about an inch away from edge
- Pull over other half of crust make adjustments so everything fits line up crust edges lift and add beaten egg to lower crust
- Roll edge over itself reword top and either pinch or crimp with a fork
- Using a brush apply egg to the top and crimped edges cut a 3/4 to 1 inch slit on top
- Place on lined baking tray and place in oven on bottom rack for 25 min them move to middle rack for another 20-25 min
To the pasty and my most favorite thing about the entire Butte scene (with momentary sidestepping for the sake of history). Rumor has it that the pasty was the lunch of choice for mine workers who needed food underground that was handheld, stayed warm for hours, downright filling and super easy to eat. The pasty is a savory baked pastry frequently associated with Cornwall… and Montana. We'd like to think Montana has the best pasties in the country. Have we mentioned Butte is a paradise for pasty fans?
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