Montana Pasty Recipes

GRAMMA SCHULER'S PASTIES (A MONTANA PASTY RECIPE)

Steps:

• Preheat oven to 400F.
• Prepare Gramma's Pie Crust in the quality you desire. Cover and let rest. Note: see crust recipe to see the correct quantity. Depending if you make your pasty in individual pies or in traditional pie form.
• Mix all the ingredients in mixing bowl.
• Roll out crust. Fill with meat mixture. Dab mixture with butter. Fold over top crust. Vent.
• Bake for 30-40 minutes or until golden brown.
• These ingredients make one nine-inch pie shell. If you are making a traditional pie, double the ingredients. If you are making four individual pies, triple the ingredients.
• Sift the flour and salt together in a large bowl. Cut the lard and butter into the flour using a fork or cutter until the fat pieces are the size of peas.
• Add water gradually, gently mixing with your hands until dough hold together. Do not overmix or the crust will be tough. Cover the dough with plastic wrap and chill before using.

COAL MINERS PASTIES

Steps:

• Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
• In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (205 degrees C).
• Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
• Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.

CORNISH PASTIES

Steps:

• In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

MONTANA PASTY

Steps:

• Mix flour, salt, and Crisco with egg beater until like cornmeal. Add 2 eggs and a cup of cold water. Put all this on a table, with a thin layer of flour; sprinkle water on slightly; and then knead into a roll. Put all this into the refrigerator to chill for awhile. Take your pasty roll out of the refrigerator and make 10 round things with your rolling pin. Then fold them over with the Stuffing in the middle and make neat half-moon shapes, poking arty stab holes in them to let the steam out (pierce with a fork). Roll up the edges and press with the fork aesthetically. You can paint them with milk or egg white to make them brown, if you want. This enhances their natural beauty. Bake them in an oven for 1 hour at 425°. Serve with gravy or ketchup on a plate-or munch hand-held cold. A 10-pasty recipe.