Broccoli And Stilton Pasties Cheese Broc Onions In Pastry 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.

BROCCOLI & STILTON SOUP

Steps:

• Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
• Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
• Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
• Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
• Carefully transfer to a blender and blitz until smooth.
• Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.

CHEESE AND ONION PASTIES

Steps:

• Thaw the pastry.
• If using homemade, put your dough in the refrigerator to chill.
• Preheat oven to 400°F.
• Melt the butter in a frying pan on a low heat.
• Mix in the onions and cook them until they are just beginning to soften.
• Mix them with the cheese and parsley.
• Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
• Put a quarter of the cheese mixture on one half of each one.
• Fold over the other side and crimp the edges together.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 30 minutes and serve hot.

BROCCOLI AND STILTON PASTIES (CHEESE, BROC, ONIONS IN PASTRY)

Steps:

• Peel the onion and slice very thinly. Heat the oil in a frying pan and cook the onions gently, until they are softened and then allow them to brown and become slightly caramelised, this could take up to 25 minutes. Cut the broccoli into florets and steam (or boil) quickly, until they are 'al dente' and retain a little crunch. Pre-heat oven to 220°C: 425°F: Gas 7. Roll out the pastry and divide into four equal pieces. Break the cheese into pieces and add the cooked broccoli and onions, season to taste and mix well. The warm vegetables will begin to melt the cheese. Place a portion of the mixture on one half of each of the pastry pieces. Fold over the other half of the pastry to form a cover. Crimp the edges of the pastry to form a seal. Make a couple of small slits in the top of each pastry and brush with milk (or beaten egg). Place on a floured baking tray. Bake for 20 to 25 minutes until the pastry has risen and golden.