Entree: United States – Montana (Rocky Mountain United States) – Montana Pasties

Serving Size: 6

Approximate Time

Prep 50 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- For the dough:
- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1 cup (226 g) cold vegetable shortening or lard, cut into pieces
- 3/4 cup (180 ml) ice-cold water, plus up to 2 tbsp (30 ml) more if needed
- 1 large egg + 1 tbsp (15 ml) water, beaten (for egg wash)
- For the filling:
- 1.5 lb (680 g) lean ground beef
- 1 lb (454 g) potatoes (Yukon Gold or russet), peeled and diced about 1/2 in (1.3 cm)
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme (or 1 tsp fresh)
- 2 tbsp (30 ml) unsalted butter, cut into small pats (optional; traditional)
- 2 tbsp (30 ml) vegetable oil (for browning)
- Optional garnish/serve: ketchup and/or onion pan gravy (recipe below)
- For the optional onion gravy:
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce
- Salt and pepper to taste

Instructions

Short Description:
Hearty baked hand pies filled with seasoned beef, diced potatoes, and onions, served hot—traditionally with gravy or ketchup. Robust, portable, and filling, these are a miner's-style one-meal dish from Montana.

Regional Notes:
This Montana version emphasizes beef, potatoes, and onions (no rutabaga or turnip) and is commonly served with a pan gravy or ketchup, reflecting the state's mining and working-labor heritage. Dough is a sturdy, slightly crumbly pastry—built to hold a generous, juicy filling for a main-course serving.

1. Make the dough: In a large bowl, whisk together 3 1/2 cups (440 g) flour and 1 tsp (6 g) salt. Add 1 cup (226 g) cold shortening or lard and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits. Gradually add 3/4 cup (180 ml) ice-cold water, stirring until a shaggy dough forms; add up to 2 tbsp (30 ml) more water if needed. Divide into 6 equal portions, flatten each into a disk, wrap in plastic, and chill at least 30 minutes.
2. Prepare the filling: Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add ground beef and brown, breaking it up with a spoon, until mostly cooked through but not completely dry, about 5–7 minutes. Transfer beef to a bowl and drain excess fat, leaving about 1 tbsp (15 ml) in the pan.
3. In the same skillet, add the chopped onion and cook over medium heat until softened and starting to brown, 5–7 minutes. Add diced potatoes and cook, stirring occasionally, until potatoes have a little color, 6–8 minutes; they should be partially cooked but still firm. Return the beef to the pan with the onions and potatoes.
4. Season the filling: Stir in 2 tbsp (30 ml) Worcestershire sauce, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) black pepper, and 1/2 tsp (1 g) dried thyme. Remove from heat and let the mixture cool slightly. Stir in the 2 tbsp (30 ml) butter pieces so they become pockets of richness inside the filling.
5. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
6. Assemble pasties: On a lightly floured surface, roll each chilled dough disk into a 8–9 inch (20–23 cm) circle. Spoon about 3/4 to 1 cup (175–225 g) of the filling onto one half of each dough circle, leaving a 1/2 inch (1.3 cm) rim. Moisten the rim with a little water, fold the dough over the filling to form a half-moon, and press edges to seal. Crimp the edges (pinch or fold) to ensure a tight seal and make a small vent slit on top to allow steam to escape.
7. Brush each pasty with the beaten egg wash (1 large egg + 1 tbsp/15 ml water) for a golden finish. Place on prepared baking sheet.
8. Bake at 425°F (220°C) for 20 minutes, then reduce heat to 400°F (200°C) and bake another 15–20 minutes until pastry is golden brown and filling is cooked through (total 35–40 minutes). If tops brown too quickly, tent loosely with foil.
9. Make the optional gravy while pasties bake: In a small saucepan, melt 2 tbsp (28 g) butter over medium heat. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes until lightly browned. Gradually whisk in 2 cups (480 ml) beef stock until smooth and simmer until thickened, 3–5 minutes. Stir in 1 tsp (5 ml) Worcestershire sauce and season with salt and pepper to taste.
10. Rest and serve: Let pasties rest 5 minutes before serving. Serve hot with onion gravy and/or ketchup at the table. Pasties are a full meal on their own—starchy potatoes, seasoned beef, and onions inside sturdy pastry.