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Beef Pasties with Caramelized Onions and Provolone
~adapted from a March 2009 Bon Appetit magazine~
Makes 4 large pasties
Crust
3 cups unbleached all-purpose flour
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
7 tablespoons (or more) ice water
Filling
4 teaspoon olive oil
2 large onions, thinly sliced
1/2 cup dry white wine
1/2 teaspoon dried thyme
10 ounces skirt steak, cut crosswise on diagonal into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
1 1/2 cups shredded sharp provolone
1 large egg white, beaten to blend
Crust
Sift flour and salt into a large bowl. Cut in butter with a pastry cutter until a coarse meal forms. Add 7 tablespoons ice water. Toss with fingers until moist clumps form, adding more water by teaspoonfuls if it is dry. Gather dough into a ball, divide it into 4 equal pieces. Shape each into a disk and wrap it with plastic wrap and chill for at least 30 minutes. Can be made a day ahead.
Filling
Heat olive oil in a heavy large skillet over medium heat. Add onions. Saute until they are deep brown, reducing the heat if necessary to prevent burning, about 30 minutes. Add wine and thyme. Simmer until the liquid evaporates, stirring often. Season with salt and pepper. Cover and chill. Can be made a day ahead.
Position one rack in the top third and one rack in the bottom third of oven and preheat to 400 degrees F. Sprinkle work space with flour to prevent sticking, roll out each dough disk to a 9-inch round. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle with 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of the cheese. Sprinkle with pepper. Brush dough border with some egg white. Fold plain dough half over filling. Seal edges. Pinch sealed edges with fingers.
Place two pasties on a rimmed, parchment lined baking sheet and another two on another rimmed, parchment lined baking sheet. Brush each pasty with egg white. Cut 3 slits in each top crust. Bake pasties, switching baking sheets to opposite racks half-way through, until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.
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