Pasteciki (Polish Meat Pastries)
Crispy Polish pastries with a tender filling of beef, onion, and rutabaga. An ideal appetizer for lunch or the perfect accompaniment to soup on a festive table.
Ingredients
- 240 g Flour
- 1.3 tsp Salt
- 2 pcs Egg
- 150 g Butter
- 80 g Onion
- 120 g Rutabaga
- 227 g Beef brisket
- 1 pcs Egg
- 0.25 tsp Black pepper
- 1 pcs Egg
Instructions
- Sift the flour and salt into a large bowl. Press the egg yolk through a fine sieve into the flour. Add the raw egg and mix well. Gradually add the butter, one tablespoon at a time, working it carefully into the dough.
- Turn the dough out onto a flour-dusted surface and knead until smooth and elastic. Wrap the dough in parchment paper and refrigerate for at least 30 minutes.
- Melt 30 grams of butter in a heavy skillet over medium heat. Sauté the chopped onion and rutabaga until the onion is soft and translucent (about 5 minutes).
- Pass the sautéed onion, rutabaga, and beef brisket through a meat grinder twice (or finely chop with a knife if you don't have a grinder). Melt the remaining butter (120 g) over medium heat and add the meat mixture.
- Cook over low heat, stirring occasionally, until all the liquid has evaporated and the filling has thickened (becoming firm enough to hold its shape). Remove from heat, let cool, then stir in one egg and season with salt and black pepper to taste.
- Preheat the oven to 175°C.
- On a flour-dusted surface, roll out the dough into a rectangle approximately 33×20 cm and 3 mm thick. Arrange the filling in a strip along the center of the rectangle, leaving 2.5 cm of space on each short end.
- Moisten the long sides with cold water, then fold one side over the filling, then fold the second side over the first. Moisten the short sides with cold water and fold them over, completely enclosing the filling.
- Place the pastry seam-side down on a parchment-lined baking sheet. Brush the top surface with beaten egg.
- Bake in the preheated 175°C oven until golden brown (about 30 minutes).
- Slice the pastry diagonally into pieces about 4 cm long. Serve as an appetizer or alongside hot soup.