Beef Pasties with Caramelized Onions and Stilton Cheese

Name: Beef Pasties with Caramelized Onions and Stilton Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, British, Scottish, European
Ingredients: 1 teaspoon coarse kosher salt, divided; 1 teaspoons dried thyme; 118 milliliters dry white wine; 1 large egg white, beaten to blend; 7 Tbsps (or more) ice water; 4 teaspoons olive oil; 2 larges onions, thinly sliced; 1 teaspoons salt; 283 grams skirt steak, cut crosswise on diagonal into 1/4-inch-wide strips; 118 milliliters solid vegetable shortening (preferably nonhydrogenated), frozen; 867 milliliters ounces coarsely crumbled Stilton blue cheese , divided; 473 milliliters unbleached all purpose flour; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 237 milliliters white whole wheat flour or whole wheat flour

Beef Pasties with Caramelized Onions and Stilton Cheese might be just the main course you are searching for. One portion of this dish contains roughly 74g of protein, 121g of fat, and a total of 1718 calories. This recipe serves 4. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. If you have skirt steak, solid vegetable shortening, onions, and a few other ingredients on hand, you can make it. To use up the solid vegetable shortening you could follow this main course with the Cherry Cheesecake Muddy Buddies as a dessert.

Instructions

Blend both flours and salt inprocessor 5 seconds. Drop in shortening bytablespoonfuls.

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Shortening

Salt

Cut in until coarsely diced.

Add butter.

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Butter

Cut in until coarse meal forms.

Transfer to bowl.

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Bowl

Add 7 tablespoons icewater. Toss with fork until moist clumpsform, adding more water by teaspoonfulsif dry. Gather dough into ball; divide into 4equal pieces. Shape each into disk; wrapand chill at least 45 minutes and up to 1 day.

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Dough

Water

Ice

Heat oil in heavy large skilletover medium heat.

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Cooking Oil

Add onions. Sauté untildeep brown, reducing heat if necessary toavoid burning, about 30 minutes.

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Onion

Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes.Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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Salt And Pepper

Thyme

Wine

Position 1 rack in top third and 1 rack inbottom third of oven and preheat to 400°F.

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Oven

Roll out each dough disk between sheetsof parchment paper to 9-inch round. Peeltop parchment off each.

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Dough

Roll

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Baking Paper

Spread 1/4 of onionmixture on half of each round, leaving1-inch plain border. Top onions with beefstrips.

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Onion

Spread

Sprinkle 1/4 teaspoon coarse saltover beef on each, then top each with 1/4 ofcheese.

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Beef

Sprinkle with pepper.

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Pepper

Brush doughborder with some egg white. Using bottomparchment as aid, fold plain dough half overfilling. Seal edges. Fold sealed edge overagain; press with fork to double-seal.

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Egg Whites