Polish·non-vegetarian·medium

Paszteciki (Polish Pasties)

Name: Paszteciki (Polish Pasties)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 cup Flour; 1/4 tsp Salt; 1 Yolk Egg; 1 Egg; 5 tbs Butter; 6 tblsp Butter; 1/3 cup Onion; 1/2 cup Swede; 1/2 lb Beef Brisket; 2 Beaten Eggs; 1 tsp Salt; 1/4 tsp Pepper

Alright, let me tell you about Paszteciki, the Polish pasties that will transport you straight to a cozy kitchen in Poland! Here's what you'll need: flour, salt, egg, butter, onion, swede, beef brisket, and more eggs. First off, sift the flour and salt in a big bowl. Now here comes my special touch - when you're pushing the egg yolk through the sieve, don't be like me and accidentally splatter it all over the kitchen counter. Trust me, it's not a fun cleanup! Once you've got your dough ready, it's time to fill it with the goodness. My tip for you is to make sure your swede and onion are caramelized to perfection - that's where all the flavor is at! And hey, don't forget to save a little egg wash to give your Paszteciki a beautiful golden shine. Now, imagine biting into these little parcels of joy, reminiscing about the time I mixed up salt with sugar and created a disaster in the kitchen! Enjoy making these Paszteciki, and remember, cooking is an adventure - embrace the mess and savor the flavors!

55 min(prep 30 + cook 25)

4 servings

250 kcal

4.3

Ingredients

Flour1 cup
Salt1/4 tsp
Egg1 Yolk
Egg1
Butter5 tbs
Butter6 tblsp
Onion1/3 cup
Swede1/2 cup
Beef Brisket1/2 lb
Eggs2 Beaten
Salt1 tsp
Pepper1/4 tsp

Nutrition

250 kcalper serving

Protein5g10%

Carbs30g60%

Fat12g24%

Fiber2g4%

Sugar1g2%

Directions

1
Sift flour and salt into a large mixing bowl.
2
Use a spoon to push the egg yolk through a fine sieve into the flour.
3
Add the raw egg and mix well.
4
Beat in butter 1 tablespoon at a time.
5
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).
6
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).
7
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.
8
Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
9
Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
10
Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.

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