Steak & Stilton Pasties

• 2 onions finely chopped
• A little olive oil
• 1lb/500g puff or savoury shortcrust pastry (ready roll is fine!)
• Handful of closed cup mushrooms (brown are best) finely chopped
• Approx. 4oz/150g rump or sirloin steak cut into a fine dice of around 5mm or 1/4"
• 2oz/75g Stilton cheese crumbled
• Salt & freshly ground black pepper
• Baking/greaseproof parchment
• 1 egg, beaten

1. Sweat the onions for at least 15 minutes in the olive oil until completely broken down and caramelising then set aside to cool thoroughly.
2. Preheat the oven to 200C/400F
3. Roll out the pastry to about 2mm and using a tea plate or a bowl cut out as many circles as you can making them five or more inches across.
4. Spread a spoonful of the cooled onions into the centre of each disc leaving a border of about 1".
5. Top the onions with a layer of chopped mushrooms.
6. Next add a little stack of steak
7. Season the meat with a good pinch of salt.
8. Sprinkle the cheese on top of the meat and season with plenty of black pepper.
9. Lightly brush the exposed pastry border with just enough egg or water to make it tacky but not slippery.
10. Now fold the bottom edge of pastry over to the top and then crimp the border around the filling to make a pastie shape.
11. Place the finished pastie, crimped side up, onto a baking sheet lined with greaseproof parchment, brush with the egg and bake in the oven for about 30 minutes or until golden brown.

onions, olive oil, shortcrust pastry, handful, salt, bakinggreaseproof parchment, egg

Taken from www.epicurious.com/recipes/member/views/steak-stilton-pasties-50119230 (may not work)