Butte Montana Cornish Pasties

Makes 4

Filling:
1 stick butter
3-4 medium potatoes
1 medium onion
1/2 pound fresh ground pork
1-1/2 pounds sirloin steak

Slice potatoes and onions in a food processor or cut thin slices by hand. Season to taste with salt, pepper and parsley (fresh or dried). Cut steak into bite-sized portions and mix together with fresh ground pork.
Place 1 cup potato mixture onto one side of rolled-out crust. Put 1/2 cup meat mixture on top of potatoes. Place 2 pats of butter on top. Wet edges of dough mixture and fold over; press edges together.
Place on cookie sheets lined with foil and sprayed with cooking spray. Brush melted butter on top and cut two small slits on top before cooking. Cook about 1 hour at 350-375 degrees, turning the pans halfway through cooking.
After taking out of the oven, brush again with melted butter and cool before wrapping in tinfoil to freeze or store in refrigerator. To reheat from frozen state, bake about 30 minutes at 350 degrees.

Pasty crust:
(Double the recipe for 4 pasties)
2/3 cup lard or Crisco (do not use butter-flavored)
2-1/2 cups flour
1 teaspoon salt
ice cold water

Using a pasty cutter or a pair of knives, mix the lard, flour and salt until it is crumbly. Add cold water until the consistency of pie dough, but do not work too much or it will toughen. Divide dough in half. Each half should roll out to about the size of a 9-inch pie pan, enough for one pasty.