Paszteciki (Polish Beef Pasties)

Ingredients

• all-purpose flour, approx 1 cup; for the dough
• salt (for dough), approx 1/4 tsp
• 1egg yolk, for the dough
• 1egg (whole), for the dough
• 5 tbspbutter (for dough), beaten in 1 tbsp at a time
• 6 tbspbutter (for filling), used in two stages: 2 tbsp for sautéing, 4 tbsp for cooking the meat mixture
• onion, approx 1/3 cup, finely chopped
• rutabaga (swede), approx 1/2 cup, finely chopped
• 225 gbeef brisket (cooked or raw), put through a meat grinder or chopped very finely
• 2eggs (for filling and egg wash), beaten; 1 stirred into the cooled filling, 1 for brushing the pastry
• 1 tspsalt (for filling)
• black pepper, approx 1/4 tsp

Method

1. 1

   Sift the flour and 1/4 tsp salt into a large bowl. Push the egg yolk through a fine sieve into the flour. Add the whole egg and mix. Beat in the butter 1 tbsp at a time. Knead on a floured surface until smooth and elastic. Wrap and refrigerate for at least 30 minutes.

2. 2

   Melt 2 tbsp butter in a heavy skillet over medium heat. Sauté the onion and rutabaga for 5 minutes until the onion is soft.

3. 3

   Finely mince or grind the beef brisket together with the sautéed onion and rutabaga. Melt the remaining 4 tbsp butter in the pan over medium heat, add the meat mixture and cook over low heat, stirring occasionally, until all moisture has evaporated and the mixture is firm enough to hold its shape.

4. 4

   Remove from heat, cool, then stir in 1 beaten egg. Season well with 1 tsp salt and black pepper.

5. 5

   Preheat the oven to 175°C / 350°F. On a lightly floured surface, roll the chilled dough into a 33×20cm (13×8 inch) rectangle about 3mm thick.

6. 6

   Spoon the filling down the centre lengthwise, leaving 2.5cm free at each end. Brush the long edges with cold water, fold one side over the filling, then fold the other side over the top. Brush the short ends with water and fold them over to seal.

7. 7

   Place seam-side down on a baking sheet. Brush the top with the remaining beaten egg. Bake for 30 minutes until deep golden brown.

8. 8

   Slice diagonally into 4cm pieces and serve as an appetiser or alongside soup.