Beef Pasties with Caramelized Onions and Stilton Cheese

Ingredients

• 1 teaspoon kosher salt divided
• 0.5 teaspoon thyme dried
• 0.5 cup wine dry white
• 1 large egg whites beaten to blend
• 7 tablespoons water ()
• 4 teaspoons olive oil 
• 2 large onion thinly sliced
• 1.1 teaspoons salt 
• 10 ounces skirt steak 
• 0.5 cup shortening frozen (preferably nonhydrogenated)
• 3.7 cups coarsely stilton cheese blue divided crumbled
• 2 cups unbleached all purpose flour 
• 0.5 cup butter unsalted chilled cut into 1/2-inch cubes (1 stick)
• 1 cup flour whole wheat white

Equipment

• bowl
• baking paper
• oven

Directions

1. Blend both flours and salt inprocessor 5 seconds. Drop in shortening bytablespoonfuls.
2. Cut in until coarsely diced.
3. Add butter.
4. Cut in until coarse meal forms.
5. Transfer to bowl.
6. Add 7 tablespoons icewater. Toss with fork until moist clumpsform, adding more water by teaspoonfulsif dry. Gather dough into ball; divide into 4equal pieces. Shape each into disk; wrapand chill at least 45 minutes and up to 1 day.
7. Heat oil in heavy large skilletover medium heat.
8. Add onions. Sauté untildeep brown, reducing heat if necessary toavoid burning, about 30 minutes.
9. 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.
10. Position 1 rack in top third and 1 rack inbottom third of oven and preheat to 400°F.
11. Roll out each dough disk between sheetsof parchment paper to 9-inch round. Peeltop parchment off each.
12. Spread 1/4 of onionmixture on half of each round, leaving1-inch plain border. Top onions with beefstrips.
13. Sprinkle 1/4 teaspoon coarse saltover beef on each, then top each with 1/4 ofcheese.
14. Sprinkle with pepper.
15. Brush doughborder with some egg white. Using bottomparchment as aid, fold plain dough half overfilling. Seal edges. Fold sealed edge overagain; press with fork to double-seal.
16. Brush each pasty with egg white.
17. Cut3 slits in each top crust. Divide pasties (stillon parchment) between 2 large rimmedbaking sheets.
18. Bake pasties until crust is golden brownand filling is cooked through, about 30minutes. Cool 10 minutes; serve.