The Tradition & Recipe of Pork and Cabbage Pasties

Pork and Cabbage Pasties
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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 CornwallUnited 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.


  • 3/4 lb pork loin, cut into 1/4″ cubes
  • 1/2 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 cornstarch
  • 1 1/4 t salt
  • 1 t ground dry mustard
  • 1/2 t caraway seed, pulverized
  • 1 recipe Classic Flour Pastry Dough or Gluten-free Pasty Dough (see below)
  • 1/2 t pepper
  • 1 egg, beaten
  • 1 t water


  1. Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, combine pork, cabbage, sweet potato, turnip, cornstarch, salt, mustard, caraway seed, and pepper.
  3. 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).
  4. 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.
  5. 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.
  6. 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 salt
  • 1/4 cup butter, cut into pieces
  • 6 T cold water
  • 1/4 cup coconut oil, cut into pieces


  1. 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.
  2. 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


  • 1/2 cup oat flour, plus more for dusting
  • 1/2 cup brown rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 2 T nonfat dry milk
  • 1/2 t salt
  • 1/2 t xanthan gum
  • 4 oz’s (1/2 cup) cream cheese, cut into pieces
  • 6 T butter, cut into pieces 
  • 1/2 cup water


  1. In a medium bowl, combine oat flour, rice flour, potato starch, tapioca starch, dry milk, salt, and xanthan gum. Using a pastry blender or food processor, cut in cream cheese and butter until the mixture resembles coarse crumbs.
  2. Add water and mix until dough forms. Shape dough into a disc, wrap in plastic wrap and refrigerate while preparing pasty filling.

All that’s left is for you to enjoy this traditional food and share your enjoyment with others.

And as always, remember to stay healthy and free.

Heather Earles
Heather Earles

Heather EarlesHeather is married to a retired Special Forces Officer, and they live on a sustainable farm with their four children. She is an established author of inspiration, fiction, and children’s books; a journalist, a stay-at-home mother, and an advocate for healthy living. She publishes a weekly blog and podcast (Herb ‘N Wisdom™) and writes for two newspapers to aid and inspire others. “I want to make people feel good about life.”

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