Bakedstiltonpastries 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.

ENGLISH STILTON AND TWICE BAKED POTATO PICNIC PIES - PASTIES

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Grease and line a sturdy oven proof biscuit (cookie) sheet.
• Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
• Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
• Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
• Place a slice of Stilton cheese on top of the potatoes.
• Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
• Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
• Cut two 1" slits in the top of each pie - to let the steam escape.
• Glaze the tops with the beaten egg and milk mixture.
• Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
• Allow to cool slightly before eating, as the cheese will be very hot!