Beef Pasties With Caramelized Onions and Stilton Cheese
"Bonappetit march 2009"
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Crust
- 2 cups unbleached all-purpose flour
- 1 cup white whole wheat flour or 1 cup whole wheat flour
- 1 1⁄8 teaspoons salt
- 1⁄2 cup shortening, frozen
- 1⁄2 cup unsalted butter, chilled and cut into 1/2 inch cubes
- 7 tablespoons ice water (or more)
-
Filling
- 4 teaspoons olive oil
- 2 large onions, thinly sliced
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon dried thyme
- 10 ounces skirt steaks, cut crosswise on diagonal into 1/4-inch wide strips
- 1 teaspoon coarse kosher salt, divided
- 6 ounces coarsely crumbled stilton blue cheese, divided (1 1/3 to 1 1/2 cups)
- 1 large egg white, beaten to blend
directions
- Crust:.
- Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
- Filling:.
- Heat oil in heavy large skillet over medium heat. Add onions. Saute until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. . Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes. Season with salt and pepper. Cool.
- * can be made 1 day ahead. Cover and chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F Roll out each dough disk between sheets of parchment paper to 9 -inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round., leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 if cheese. Sprinkle with pepper. Brush dough border with some egg ehite. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
- Brush each pastry with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
- Bake pasties until crust is golden brown and filling is cooked though, about 30 minutes. Cool 10 minutes; serve.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
