Letter from 'Ome: The Butte Pasty

Brought to you from Butte, MT!

(half eaten because I couldn't resist taking a bite before taking a photo!)



Pasties are delicious. They're all the fun and convenience of hot pockets without the disgust and indigestion! Plus, they've got their own historical and cultural significance!


From the Butte Heritage Cookbook:

"Old-timers claim the pasty arrived in Butte, Montana along with the first housewives who followed their husbands into the mining camp. Long favored in the copper miner's lunch bucket, the pastry-wrapped meal was an ideal way for "Cousin Jeannie" to provide a hearty meal for the hard working "Cousin Jack." As the miner unwrapped his lunch, he would refer to the pasty as a "letter from 'ome." Its popularity spread quickly throughout the camp, and today the pasty is as much a part of Butte as the Berkeley Pit."

Image from www.bozemannet.com

Above:  Butte, Montana-- clearly celebrating the deliciousness of their pasties! And, the fact that I'm presenting you with a (relatively) ACD friendly version. Yippee!



Traditional recipes were made with beef, potatoes, and onion. As I don't eat red meat, I swapped that ingredient for chicken. This recipe is still high in carbs for the ACD, so use in moderation... or just fill with your favorite veggies!




THE RECIPE:


filling:

Boneless chicken thighs, chopped
White onions, chopped
Potatoes, diced

crust:

1.5 cups garbanzo bean flour
1.5 cups millet flour
3/4 cup extra light olive oil
1.5 tsp potato starch
1/2 tsp baking soda
1/4 tsp salt (a few pinches)

1. Chop filling ingredients and combine in a bowl.

2.  Combine dry crust ingredients. Add oil, and just barely mix (so that dough forms small beads). Chill in fridge before rolling out.





Roll a lump of dough between two floured sheets of waxed paper, until a bit less than 1/4 inch thick.












Next, place a lump of filling on one half of the dough circle, leaving space around the perimeter.




(this filling is actually too centered)

Fold dough over filling to form the pocket. Use the waxed paper under the dough to assist in the folding process.


Seal the two dough layers together around the perimeter of the pasty.


Use a toothpick or knife to poke steam holes on top of the pasty. For authentic pasty labeling, poke your initial into the top to let it be known that this is YOUR treat!


Preheat oven to 350 (??? TBD), and bake for ~45 minutes, or until golden brown, or edges are just beginning to brown. Remove and enjoy!

Pasties can be eaten hot or cold, with a fork or picked up sandwich-style.

Generally I find that hot-out of the oven, it's easier to go the fork route.

The cold leftover pasty to many is actually more delicious than the fresh version! Plus, its cold-ness makes it easier to pick up and bite, which is always fun.

Yummo!