Hi everyone, I would like to know if anybody has a good take a long lunch for on the go…Not to be refigerated…Thanks, Charlee
Cornish pasties come to mind. The coal miner’s take them into the mines and are not refrigerated.
Beef Pasties with Caramelized Onions and Stilton Cheese
Crust:
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 (preferably non-hydrogenated), frozen
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
7 tablespoons (or more) ice water
Filling:
4 teaspoons 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
6 ounces coarsely crumbled Stilton blue cheese (11/3 to 11/2 cups), divided
1 large egg white, beaten to blend
For crust: Blend both flours and salt in processor 5 seconds. Drop in
shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water.
Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.
For filling: Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle ¼ teaspoon coarse salt over beef on each, and then top each with 1/4 of cheese.
Sprinkle with pepper. Brush dough border with some egg white. Using bottom
parchment as aid, fold plain dough half over filling. Seal 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. Divide pasties (still on
parchment) between 2 large rimmed baking sheets. Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve. 30 minutes. 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.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, and then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling.
Seal 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. Divide
pasties (still on parchment) between 2 large rimmed baking sheets.
Bake pasties until crust is golden brown and filling is cooked through,
about 30 minutes. Cool 10 minutes; serve.
OR
Pasties
1-1/4 to 1-1/2 pounds sirloin steak
2 Cup diced carrots
2 Cup diced potatoes
1 Cup diced onion
salt and pepper
Have your butcher grind the sirloin steak into a very coarse mixture or you
can do it a food processor. Add carrots, potatoes, onions, salt and pepper.
Mix well. Add 1 C. of mixture to a pastry circle that has been rolled out
like a pie crust. Fold over 1/2 of crust to enclose meat mixture and pinch
together edges. Brush lightly the pastry top with 1 beaten egg. Bake in a preheated
400°F oven for 30 minutes.
Makes 6
Pastry Dough:
2 1/2 Cups flour
3/4 Cup Crisco
1 tsp salt
6 Tbsp water
Add salt to flour and add shortening. Cut the shortening with a fork into
the flour until it is the size of small peas. Add enough water to form dough
into a ball. Divide dough into 6 pieces. Roll out into pastry circles as you
would a pie crust.
I read an article on How Celebrities Lose Weight - Celebrity Diets, Workouts, & Weight Loss Secrets! about pasta. It looks like it is a very good lunch because it keeps you going for the necessary amount of time but it’s not that pretentious.