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Beef Pasties With Caramelized Onions and Stilton Cheese

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“Bonappetit march 2009”

Ingredients Nutrition


  1. Crust:.
  2. 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.
  3. Filling:.
  4. 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.
  5. * can be made 1 day ahead. Cover and chill.
  6. 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.
  7. Brush each pastry with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
  8. Bake pasties until crust is golden brown and filling is cooked though, about 30 minutes. Cool 10 minutes; serve.

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