• Cooking Time: 22 minutes
  • Servings: 4
  • Preparation Time: 1 hour 10 minutes


This recipe originally had beef strips in it. I've tried it with and without the beef I really like it best without. You can make these smaller if you like, these are real good served with red onion jam!


  • 2 cups unbleached all purpose flour
  • 1 cup white whole wheat flour or whole wheat flour
  • 1 1/8 teaspoons salt
  • 1/2 cup solid vegetable shortening, frozen
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 7 tablespoons (or more) ice water
  • 4 teaspoons olive oil
  • 3 large onions, thinly sliced (red onions are good)
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 8 1/2 ounces coarsely crumbled Stilton blue cheese
  • 1 large egg white, beaten to blend


  • Blend both flours and salt in processor 5 seconds.
  • Drop in shortening by tablespoonfuls, process until coarsely diced.
  • Add butter, process until coarse.
  • Transfer to bowl and add 7 tablespoons ice water.
  • Mix until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces.
  • Wrap and chill at least 45 minutes and up to 1 day.
  • Heat oil in heavy large skillet over medium heat.
  • Add onions, saute until deep brown, about 30 minutes.
  • Add wine and thyme, simmer until liquid evaporates, about 3 minutes.
  • Season with salt and pepper and cool.
  • Cover and chill.
  • Preheat oven to 400°F.
  • Roll out each dough disk to 9-inch round.
  • Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border.
  • Sprinkle each with 1/4 of cheese.
  • Sprinkle with pepper.
  • Brush dough border with some egg white.
  • Fold plain dough half over filling, sealing 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.
  • Bake until crust is golden brown about 15 to 22 minutes.
  • Cool 10 minutes; serve.

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