Beef Pasties With Caramelized Onions And Stilton Cheese
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.125 tsps
Salt4 tsps
Olive Oil2 large
Onion (thinly sliced)1 cup
White Wine (dry)1 tsp
Dried ThymeDirections:
1
For crust: Blend both flours and salt in processor 5 seconds
2
Drop in shortening by tablespoonfuls
3
Cut in until coarsely diced
4
Add butter
5
Cut in until coarse meal forms
6
Transfer to bowl
7
Add 7 tablespoons ice water
8
Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry
9
Gather dough into ball; divide into 4 equal pieces
10
Shape each into disk; wrap and chill at least 45 minutes and up to 1 day
11
Blend both flours and salt in processor 5 seconds
12
Drop in shortening by tablespoonfuls
13
Cut in until coarsely diced
14
Add butter
15
Cut in until coarse meal forms
16
Transfer to bowl
17
Add 7 tablespoons ice water
18
Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry
19
Gather dough into ball; divide into 4 equal pieces
20
Shape each into disk; wrap and chill at least 45 minutes and up to 1 day
21
For filling: Heat oil in heavy large skillet over medium heat
22
Add onions
23
Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes
24
Add wine and thyme
25
Simmer until liquid evaporates, stirring often, about 3 minutes
26
Season with salt and pepper
27
Cool
28
DO AHEAD: Can be made 1 day ahead
29
Cover and chill
30
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F
31
Roll out each dough disk between sheets of parchment paper to 9-inch round
32
Peel top parchment off each
33
Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border
34
Top onions with beef strips
35
Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese
36
Sprinkle with pepper
37
Brush dough border with some egg white
38
Using bottom parchment as aid, fold plain dough half over filling
39
Seal edges
40
Fold sealed edge over again; press with fork to double-seal
41
Brush each pasty with egg white
42
Cut 3 slits in each top crust
43
Divide pasties (still on parchment) between 2 large rimmed baking sheets
44
Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes
45
Cool 10 minutes; serve
46
Heat oil in heavy large skillet over medium heat
47
Add onions
48
Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes
49
Add wine and thyme
50
Simmer until liquid evaporates, stirring often, about 3 minutes
51
Season with salt and pepper
52
Cool
53
DO AHEAD: Can be made 1 day ahead
54
Cover and chill
55
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F
56
Roll out each dough disk between sheets of parchment paper to 9-inch round
57
Peel top parchment off each
58
Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border
59
Top onions with beef strips
60
Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese
61
Sprinkle with pepper
62
Brush dough border with some egg white
63
Using bottom parchment as aid, fold plain dough half over filling
64
Seal edges
65
Fold sealed edge over again; press with fork to double-seal
66
Brush each pasty with egg white
67
Cut 3 slits in each top crust
68
Divide pasties (still on parchment) between 2 large rimmed baking sheets
69
Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes
70
Cool 10 minutes; serve