Savory Beef and Stilton Pasties with Caramelized Onions
Indulge in these mouthwatering Savory Beef and Stilton Pasties filled with richly caramelized onions and tangy Stilton cheese. This delightful recipe showcases a perfect marriage of flavors, encased in a flaky, homemade pastry crust. Ideal for special occasions or a comforting family meal, these pasties are best served warm with a side salad or your favorite dipping sauce. Share the warmth and love of homemade cooking with friends and family!
N/A
Servings
600
Calories
14
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (measured)
white whole wheat flour
1 cup (or whole wheat flour)
salt
1 1/8 teaspoons (measured)
shortening
1/2 cup (frozen)
unsalted butter
1/2 cup (chilled and cut into 1/2 inch cubes)
ice water
7 tablespoons (or more as needed)
olive oil
4 teaspoons (for sautéing)
large onions
2 (thinly sliced)
dry white wine
1/2 cup (for deglazing)
dried thyme
1/2 teaspoon (measured)
skirt steaks
10 ounces (cut crosswise into 1/4-inch wide strips)
coarse kosher salt
1 teaspoon (divided)
Stilton cheese
6 ounces (coarsely crumbled)
large egg white
1 (beaten to blend)
Instructions
1
Prepare the crust: In a food processor, blend the unbleached all-purpose flour, white whole wheat flour, and salt for about 5 seconds. Add the frozen shortening a tablespoon at a time, pulsing until the mixture resembles coarse crumbs. Next, add the chilled butter cubes and pulse until you achieve a coarse meal consistency.
2
Transfer the mixture to a mixing bowl. Gradually add 7 tablespoons of ice water, tossing with a fork until moist clumps form. If the mixture is still dry, add more water by the teaspoon until the dough comes together. Divide the dough into 4 equal pieces, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes or up to 1 day.
3
Prepare the filling: In a large heavy skillet, heat olive oil over medium heat. Add the thinly sliced onions and sauté for about 30 minutes until deeply caramelized, adjusting the heat as necessary to prevent burning. Pour in the dry white wine and sprinkle with dried thyme. Simmer the mixture until the liquid has evaporated, stirring frequently, about 3 minutes. Season to taste with coarse kosher salt and black pepper. Allow the filling to cool completely.
4
Preheat the oven to 400°F, positioning one rack in the top third and one in the bottom third. Roll out each chilled dough disk between sheets of parchment paper to a 9-inch round. Gently peel away the top sheet of parchment.
5
Spread a quarter of the cooled onion mixture on one half of each pastry round, leaving a 1-inch border. Top with an equal portion of the skirt steak strips, sprinkle with 1/4 teaspoon of coarse salt, and distribute a quarter of the crumbled Stilton cheese on top. Finish with a sprinkle of black pepper.
6
Brush the dough border with the beaten egg white. Using the bottom parchment for assistance, fold the dough over the filling. Seal the edges by folding them over and pressing down with a fork to double-seal the pasties.
7
Brush the tops with the remaining egg white and cut 3 slits in each crust for ventilation. Carefully transfer the pasties (still on parchment) to two large rimmed baking sheets.
8
Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is cooked through. Allow to cool for 10 minutes before serving. Enjoy your delicious pasties warm!
Nutrition Information
30g
Fat
52.5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Savory Beef and Stilton Pasties with Caramelized Onions.
How many calories are in one serving?
Each serving contains 600 calories.
What type of beef is recommended?
The recipe calls for 10 ounces of skirt steaks cut into 1/4-inch wide strips.
What kind of cheese is used in these pasties?
The recipe uses 6 ounces of coarsely crumbled Stilton cheese.
How long should the onions be caramelized?
The onions should be sautéed for about 30 minutes until deeply caramelized.
What type of flour is used for the pastry crust?
The crust uses a combination of 2 cups unbleached all-purpose flour and 1 cup white whole wheat flour.
How much fat is in this recipe?
There are 30 grams of fat per serving.
What is the protein content per serving?
There are 30 grams of protein in each serving.
How many grams of carbohydrates are in a serving?
There are 52.5 grams of carbohydrates per serving.
How long must the dough chill before rolling?
The dough needs to be refrigerated for at least 45 minutes or up to 1 day.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit.
What liquid is used to deglaze the onions?
The recipe uses 1/2 cup of dry white wine for the filling.
How do you prepare the shortening for the crust?
The shortening should be frozen and added one tablespoon at a time.
What size should the dough rounds be rolled to?
Each of the 4 dough disks should be rolled into a 9-inch round.
How many ingredients are needed in total?
There are 14 ingredients required for this recipe.
What is used to seal the pasties?
The dough border is brushed with a beaten egg white and pressed with a fork to seal.
How many slits should be cut in the top of the pasties?
Three slits should be cut in each crust for ventilation.
What is the recommended baking time?
Bake the pasties for approximately 30 minutes until golden brown.
How long should the pasties cool before serving?
They should cool for 10 minutes after being removed from the oven.
What herb is used to season the onion mixture?
The filling is seasoned with 1/2 teaspoon of dried thyme.
How much butter is used in the pastry?
The recipe requires 1/2 cup of chilled unsalted butter cut into 1/2 inch cubes.
What type of salt is recommended for the filling?
Coarse kosher salt is used, divided throughout the filling process.
Can I substitute white whole wheat flour?
Yes, regular whole wheat flour can be used as a substitute.
What is the suggested serving accompaniment?
They are best served warm with a side salad or a dipping sauce.
What equipment is used to make the crust?
A food processor is recommended for blending the flour, shortening, and butter.
How much ice water is typically needed for the dough?
Start with 7 tablespoons of ice water and add more by the teaspoon if necessary.
Where should the oven racks be positioned?
Position one rack in the top third and one in the bottom third of the oven.
What type of oil is used for sautéing the onions?
The onions are sautéed in 4 teaspoons of olive oil.
What are the primary tags for this recipe?
Tags include beef, pasties, stilton cheese, savory pies, and comfort food.
How many pasties does this recipe yield?
The recipe is designed to create 4 large pasties.