Beef Pasties With Caramelized Onions and Stilton Cheese |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Bonappetit march 2009 Ingredients:
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) |
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:
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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