Paszteciki (Polish Pasties)

Beef · Polish classic.

Ingredients

• 1 cup Flour
• 1/4 tsp Salt
• 1 Yolk Egg
• 1 Egg
• 5 tbs Butter
• 6 tblsp Butter
• 1/3 cup Onion
• 1/2 cup Swede
• 1/2 lb Beef Brisket
• 2 Beaten Eggs
• 1 tsp Salt
• 1/4 tsp Pepper

Method

1. Mix together — Sift flour and salt into a large mixing bowl.
2. Continue cooking — Use a spoon to push the egg yolk through a fine sieve into the flour.
3. Mix together — Add the raw egg and mix well. Beat in butter 1 tablespoon at a time.
4. Knead — Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes).
5. Heat the pan — In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes).
6. Prep and chop — Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible.
7. Mix together — Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
8. Mix together — Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
9. Stir — Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.
10. Preheat the oven — Preheat oven to 350°F. On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).
11. Continue cooking — Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
12. Continue cooking — Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)