Stilton Onion Pasties
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.
Pairs Well With
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!