Butte Pasties

Butte Pasties

Recipe from the Thermador Taste of America Cookbook


A homey casserole known as a hotdish is a Minnesota staple. Here, Wendy makes one that’s a combination of the state’s top ingredients—wild rice from the north; turkey from Worthington, her husband’s hometown; and pine nuts, from the state tree.

Submitted by:
Edward T. Nicholls


Makes 4 large pasties


Dough
3 cups all purpose flour
1 teaspoon salt
1 cup (8 ounces) lard, cut into 1-inch
pieces, frozen
1 large egg beaten with ⅓ cup ice water


Filling
1 pound skirt steak, cut crosswise into thin strips
1 cup finely chopped onion
¾ cup finely chopped carrot
½ pound white rose potatoes, peeled, diced
¼ cup (½ stick) butter, melted
1 tablespoon Dijon mustard
1½ teaspoons salt
1 teaspoon dried thyme, crumbled
3 garlic cloves, minced
Assembly
1 large egg yolk beaten with 1 tablespoon water


For dough: Combine flour and salt in processor.
Add lard and blend until mixture resembles coarse
meal. Add egg-water mixture and blend until dough
just comes together. Turn dough out onto lightly
floured surface. Divide dough into 4 equal pieces;
shape into 4 disks. Cover each disk with plastic wrap
and refrigerate.
For filling: Combine all ingredients in large bowl;
stir well.


To assemble: Preheat oven to 400°F. Roll out each
dough disk between 2 sheets of parchment paper to
11-inch round. Remove parchment paper from top of
each dough round. Divide filling among rounds,
mounding in center on 1 side of each round. Brush
dough edges with yolk mixture. Using bottom
parchment sheet as aid, fold dough up over filling.
Seal and crimp edges. Using parchment, slide
pasties onto baking sheets. Bake 15 minutes.
Reduce oven temperature to 325°F and continue
baking until filling is tender when pierced with
skewer and crust is golden brown, about 1 hour.
Cool to room temperature before serving.


Serve with beer.