Beef Pasties With Caramelized Onions And Stilton Cheese

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups unbleached all-purpose flour
• 1 cup 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 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 , beaten to blend

Recipe

• 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 . 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.