3 c. potatoes sliced can cut into 3/4 inch squares
1/3 c. parsley
6 T. butter
2 c. onion, chopped fine
Pie crust dough (See Foolproof Pie Crust or other)
Instructions
Cut steak into bite size pieces. Chop parsley and onion together. Divide meat, potatoes, onion/parsley, and butter into 4 portions and make an assembly line for each pasty.
Roll pie crust into a circle using an 8 inch salad plate as a guide. Layer the meat and vegetables a little to the side of the center of the pie crust circle- potatoes, onions, meat, potatoes, onion, topped with butter. Salt & pepper each layer. Fold pasty over filling to form a crescent. Seal and crimp together. Make a hole in the center of the top of the pasty to allow steam to escape.
Bake on cookie sheet 15 minutes at 450 degrees, then reduce heat to 350 for 35-40 minutes.
This traditional dish in Grass Valley and other mining towns were a staple for the miners' dinner buckets or dinner pails. (Agatha, and siblings Ursula, Marie, Rosina, Jack, & Gen's father was a gold miner.) The dinner bucket had 2 sections similar to a double boiler with a wire hoop handle. Tea was placed in the bottom part; the dinner in the top. At mealtime the miner used the light on his cap to heat the meal. At first the light was a candle; later carbide lamp.
Originally Submitted
9/4/2011
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