Butte Montana Style Beef and Pork Pasty
- 16 oz top sirloin, cubed
- 2 cups cooked cubed potato
- 1 tablespoon garlic salt
- 1 tablespoon pepper
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons oil
- 1 package of 2 pie crust rolls
- 1 egg + 1 tablespoon water
- Trim any excess fat or gristle from top sirloin. If not already cubed, cut the beef into cubes the same size of your potato or about the size of Yahtzee dice.
- In a large bowl, season the beef with the garlic salt, pepper, mustard, and oil. Toss to combine. Allow to rest in the refrigerator for 30 minutes or up to overnight.
- Preheat your griddle to medium high.
- Preheat air fryer to 350F.
- Sear the beef on the griddle, stirring frequently for 3-5 minutes or until a crust has developed on the majority of the cubes. The cubes should be slightly pink in the middle or cooked to a minimum of 140F. Set aside and allow the cubes to cool.
- Once cooled, fold them in with the potato cubes.
- Unroll the piecrust and lay flat on your work surface.
- Add half of the beef and potato mixture to the left side of the piecrust in a half moon shape. Repeat with the other half of the mixture leaving a 1-inch gap in the middle and around all sides.
- Lay the other sheet of piecrust over the top of the crust and beef mixture. Press the piecrust first down the middle to adhere and separate into two halves. Press the edges of the crust around the perimeter to adhere together.
- At this point you should have two separate pockets sealed shut. Cut down the middle of the piecrust and separate the two pockets. Using your fingers, make rough crimps around the edges to adhere.
- Mix the egg with 1 tablespoon of water to make egg wash. Paint the egg wash over the top and sides of the pasty to promote browning. Place the pasty on a piece of parchment paper that will fit inside the airfryer.
- Cook the pasty in the air fryer for 15 minutes or until the crust is golden brown and the interior is piping hot.
A dish hearty enough for the copper miners of Butte, Montana, the pasty is a staple in the miner’s lunch pail. Once cooked, the pasty required no refrigeration. The crimped edges of this meal served as a place for him to hold onto while dining, typically throwing away the crust when it was time to get back to work. A true Butte style pasty is often bland, and the meat can be quite chewy. Although not traditional, this recipe is elevated slightly to compensate for more sophisticated taste buds. It won’t leave you mining for the salt and pepper shaker when it’s time to dine.