Flaky pie dough envelopes beef, caramelized onions, garlic, and Stilton cheese.
Downloads:Beef and Stilton Pasties
1 tablespoon olive oil
1 small red onion, sliced
1 tablespoon herbes de Provence*
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 (8-ounce) beef fillet
2 teaspoons minced roasted garlic
1/4 cup crumbled Stilton cheese
1 (15-ounce) package refrigerated pie dough (2 sheets)
1 large egg yolk, lightly beaten
2 tablespoons water
Garnish: fresh thyme
• In a medium saucepan, combine the olive oil and onion. Cook over medium-low heat until caramelized, approximately 20 minutes. Set aside.
• In a medium bowl, combine the herbes de Provence, salt, and pepper. Coat fillet with mixture.
• In a nonstick skillet over high heat, sear fillet until outer surface is browned. Remove from pan. Let cool, and then finely chop.
• In a medium bowl, combine the chopped fillet, caramelized onion, garlic, and cheese.
• Preheat oven to 350°.
• Line a baking sheet with parchment paper. Set aside.
• On a lightly floured surface, roll the pie dough to ¼-inch thickness. Using a 3-inch round cutter, cut 24 circles.
• Place 2 teaspoons of the fillet mixture in the center of each dough round, leaving a ½-inch border of dough around filling. Place another dough round on top of the mixture. Press the edges together, and pleat in an overlapping pattern, pinching gently to seal.
• In a small bowl, combine the egg yolk and water to make an egg wash. Using a pastry brush, lightly brush each pasty with egg wash.
• Bake until lightly browned, 20 to 25 minutes. Serve immediately.
• Garnish with fresh thyme, if desired.
*Herbes de Provence is a dried herb mixture that can be found in the spice section of supermarkets and specialty-foods stores. If unavailable, use a mix of dried thyme, basil, rosemary, savory, and fennel seeds.