As George Everett (at butteamerica.com) wrote, “Butte, Montana is the city the Irish would have built if the English had said build a city of your own design and consider money to be no object.”  Some people celebrate St. Patrick’s Day–some people celebrate the week before leading up to St. Patrick’s Day..as potentially the week after.  Well, Butte, Montana is a pretty big destination for people looking to celebrate while notoriously over-drinking dark beer–among other things.  But, what about the food?  There sure are some good recipes out there for those that want to try their “luck of the Irish” food-wise.  Here is some info about the good ol pasty you may not have known:  According to the lastbestplates.com, “The pasty first arrived on the scene in Butte, Montana with the tin and copper miners from Cornwall, England in the late 1800’s.” The town was never the same.  Here is a recipe that will make your mouth water just reading:

Pasty Pastry (four 8” pasties)

1 lb. (3 1/3 C) strong white flour 4oz lard

4oz margarine 1/3 pint (7oz) water

Mix fats into flour. Pour in water and stir until absorbed. Knead lightly then place in fridge for 30 min.

Pasty Filling

8oz onion, shallot or leek 16oz beef skirt or chuck steak

8-12oz turnip 24oz sliced potatoes

Constructing the Pasty

Flour your rolling surface. Split dough into 4 pieces. Roll out into 8”-9” circles.
Lay most of turnip and onion across the center of the round, then add salt and pepper to taste.
Lay meat over the top of this, salt lightly, and top the meat with most of the potato slices and remainder of turnip. Salt lightly and cover with remaining potatoes.
Press pastry edges together, one side moistened. The seam can go over the top of the pasty or on the side. Crimp well as you go, then tuck end under to seal.
Make a small slit in top, brush with milk or egg wash, and place on greased and floured tray.
Bake at 425 degrees for 20-30 minutes. When brown, lower oven temp to 325 degrees and bake for 20 more minutes. Turn off oven and let sit inside for 15 more minutes.

(photo via the lastbestplates.com)