Beef Pasties With Caramelized Onions And Stilton Cheese Recipes

BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE

Steps:

• For crust:
• 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.
• For filling:
• Heat oil in heavy large skillet over medium heat. Add onions. Sauté 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• 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 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
• Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
• Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.

BEEF PASTIES

Steps:

• For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
• For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.

BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE

Steps:

• Crust:.
• 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.
• Filling:.
• 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.
• * can be made 1 day ahead. Cover and chill.
• 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.
• Brush each pastry with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
• Bake pasties until crust is golden brown and filling is cooked though, about 30 minutes. Cool 10 minutes; serve.

CORNISH BEEF PASTIES

Steps:

• Sift flour into a mound on a clean working surface.
• Shape flour into a large ring, forming a high wall.
• Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
• Add half of the water and work into the central mixture with two table knives using cutting motions.
• Work the flour in carefully from the center of the ring, adding more water as needed.
• Mix until all the flour is added and the dough holds together.
• Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
• Refrigerate dough for at least one hour before using.
• Roll out dough on lightly floured surface to 1/8 inch thickness.
• Cut six, 6-inch circles from the pastry, marking the center of each lightly.
• Cook potatoes in boiling, salted water until crisp-tender, then drain.
• Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
• Combine meat, onion, salt and pepper.
• Mix well.
• Spread 1/6 of meat mixture evenly over potatoes.
• Moisten the edge of each pastry circle with cold water.
• Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
• Place on greased baking sheet, sealed side up.
• Brush top of pasties with the egg.
• Bake in preheated 400 degree oven for 10 minutes.
• Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.

BEEF PASTIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. If using shop-bought pastry, take it out of the fridge to reach room temperature while you prepare the vegetables and meat.
• Peel and roughly chop the potatoes, onion and swede into ¼cm cubes. Trim the beef of any fat or sinew, then cut into small strips and chunks. Season well and divide both the meat and vegetables into six equally sized portions.
• Roll the pastry into a log and cut into six equal pieces. Knead and lightly stretch or roll each piece into 20cm-wide circles. Layer on the beef and veg, slightly to one side. Keep harder textures like swede in the middle, followed by potato then beef towards the edges. This will prevent anything piercing the dough when crimping.
• Add two knobs of the butter per pasty and a light sprinkling of flour to thicken the gravy inside and prevent soggy bottoms. Lightly wet your fingertips and dampen the edges of each pasty, then gently fold one end over the filling to enclose it. Keeping your fingers slightly damp, crimp the edges.
• Put the pasties on a baking tray covered with a sheet of baking parchment, then cut two small slits into the top of each. Brush with beaten egg and cook for 10-15 mins. When starting to brown, turn the oven down to 180C/160C fan/gas 4 and cook for further 45 mins until golden. Leave to cool for at least 10 mins before serving.