In Butte, Montana, which was once a mining hub, several restaurants boast of their dedication to pasty and pesties on their menus. According to Wikipedia, "a pasty (pass-tee) is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom. It is made by placing an uncooked filling on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle, and crimping the curved edge to form a seal before baking." "During the mining boom, which began in the late 1800s and lasted well into the 20th-century, Cornish immigrants flooded into the Montana area. These minors referred to their pasties as 'a letter from' "ome." Pasty or pasties like Pork and Cabbage Pasties are often filled with meat, potatoes, rutabagas, onions, and carrots and served hot but are also delicious cold. You can add a sauce like ketchup or gravy. However, some now fill them with a variety of sweet and savory fillings. For the purpose of keeping tradition, Here is a hearty recipe for... Pork and Cabbage Pasties Prep time: 1 hour, 10 minutes Cook time: 45-50 minutes Makes: 6 Pasties Please use organic ingredients if possible. Ingredients: 3/4 lb pork loin, cut into 1/4" cubes1/2 small head cabbage, cored and shredded (about 4 cups)1 large, sweet potato, peeled and cut into 1/4" cubes (about 2 1/2 cups)1 medium turnip, peeled, and cut into 1/4" cubes (about 1 1/2 cups)2 T cornstarch1 1/4 t salt1 t ground dry mustard1/2 t caraway seed, pulverized1 recipe Classic Flour Pastry Dough or Gluten-free Pasty Dough (see below)1/2 t pepper1 egg, beaten1 t water Directions: Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.In a medium bowl, combine pork, cabbage, sweet potato, turnip, cornstarch, salt, mustard, caraway seed, and pepper.Divide pasty dough into 6 equal portions. Lightly dust a clean work surface with flour (if using Gluten-free Pastry Dough, dust with oat flour). Roll dough portion out 1/16" thick (this will make roughly a 9" circle with flour dough and a 10" circle with gluten-free dough).Add a generous 1 cup filling to the center of the dough. If using Classic Flour Pasty Dough, fold two opposite ends toward the center and gently press dough into filling. Fold two remaining ends toward the center and roll up to form a clean line across the top of the pastry. Place pasty on the prepared baking sheet and repeat with the remaining dough and filling. If using Gluten-free Pasty Dough, carefully fold the dough in half over filling and roll up edges to form a half-moon shape.In a small bowl, mix egg and water together until frothy. Brush over Pastries and cut an "x" on the top of each to vent.Bake for 45-50 minutes until the crust is golden. Serve with Apple-Ginger Chutney. Classic Flour Pasty Dough Prep time: 10 minutes Makes: 6 pasties 1 3/4 cups flour, plus more for dusting 1/4 t salt1/4 cup butter, cut into pieces6 T cold water1/4 cup coconut oil, cut into pieces Directions: In a medium bowl, combine flour and salt. Using a pastry blender or food processor, cut in butter and coconut oil until the mixture resembles coarse crumbs.Add water and mix until dough forms. Shape dough into a disc, wrap in plastic wrap and refrigerate while preparing pasty filling. Gluten-Free Pasty Dough Prep time: 15 minutes Makes: 6 pasties