Prep 50 mins
Cook 45 mins
Pronounced pahsh-teh-CHEE-kee; just one is a pasztecik. Great peasant food dating back to the 1700's. Paszteciki are hot, savory, hand-held pastries usually served with clear soup, especially barszcz, typically filled with meat and/or mushrooms or sauerkraut & mushrooms. There is also a vegetarian version filled with rice, eggs, and onion and seasoned with dill.
- 1 cup flour
- 1⁄8 teaspoon salt
- 1 hard-boiled egg, yolk only
- 1 egg
- 5 tablespoons unsalted butter, softened
- 6 tablespoons unsalted butter, softened
- 1⁄3 cup onion, finely chopped
- 1⁄2 cup rutabaga, diced
- 1⁄2 lb beef brisket, cooked, trimmed of fat & cut into 1-inch pieces (the beef used to make barszcz or broth works well)
- 2 eggs, lightly beaten seperately
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Sift flour and salt into a large mixing bowl.
- Use a spoon to push the egg yolk through a fine sieve into the flour.
- Add the raw egg and mix well.
- Beat in butter 1 tablespoon at a time.
- 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).
- 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).
- 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.
- Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
- Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
- Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.
- Preheat oven to 350°F.
- On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).
- Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
- 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.
- Brush the short ends with cold water and fold them over the top, enclosing the filling.
- Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
- Bake in preheated oven until rich golden brown (30 minutes).
- Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.