Paszteciki (Polish Pasties)

Recipe by littleturtle
READY IN: 1hr 35mins




  • 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.