Paszteciki (Polish Pasties)

1. 1

   Step 1

   Sift flour and salt into a large mixing bowl.

   3 minutes

   Taste as you go and adjust seasoning gradually — you can always add more but can't take it away.
2. 2

   Step 2

   Use a spoon to push the egg yolk through a fine sieve into the flour. Add the raw egg and mix well.

   3 minutes
3. 3

   Step 3

   Beat in butter 1 tablespoon at a time.

   3 minutes

   Use room-temperature ingredients for better volume when whisking.
4. 4

   Step 4

   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 minutes

   The dough is ready when it springs back slightly when poked.
5. 5

   Step 5

   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).

   8 minutes

   Make sure your pan is hot before adding oil — this prevents sticking.
6. 6

   Step 6

   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.

   5 minutes

   Keep your fingers curled under (claw grip) for safety when cutting.
7. 7

   Step 7

   Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.

   3 minutes
8. 8

   Step 8

   Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.

   8 minutes
9. 9

   Step 9

   Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper. Preheat oven to 350°F.

   25 minutes

   Always preheat your oven fully before baking for even cooking.
10. 10

    Step 10

    On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).

    3 minutes

    The dough is ready when it springs back slightly when poked.
11. 11

    Step 11

    Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.

    5 minutes
12. 12

    Step 12

    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.

    5 minutes
13. 13

    Step 13

    Brush the short ends with cold water and fold them over the top, enclosing the filling.

    3 minutes
14. 14

    Step 14

    Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.

    5 minutes
15. 15

    Step 15

    Bake in preheated oven until rich golden brown (30 minutes).

    25 minutes

    Always preheat your oven fully before baking for even cooking.
16. 16

    Step 16

    Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.

    5 minutes

    Keep your fingers curled under (claw grip) for safety when cutting.

Frequently Asked Questions