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.
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READY IN: 1hr 20mins
SERVES: 12
YIELD: 12 is approximate
UNITS: US
INGREDIENTS
Nutrition- 3 1⁄3cups flour
- 1 1⁄3
Liquid mixture (best in a 1 cup measuring cup)
- 1
- 1tablespoon white vinegar
- 1⁄2tablespoon sugar
- 1teaspoon salt
-
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DIRECTIONS
- 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.
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