Paszteciki (Polish Pasties)

Method18 steps · about 1 hr 35 min

1. 1

   Step 1: Sift the full cup dough flour (1 cup) and the separate eighth-teaspoon dough salt (⅛ tsp) into a large mixing bowl.

   Uses 1 cup flour for dough · ⅛ tsp salt for dough

2. 2

   Step 2: Separate the yolk from the ready-hard-boiled egg, using only this cooked yolk. Push the actual cooked yolk through a fine sieve into the sifted flour mixture.

   Uses All the actual sifted mixture · Yolk from 1 ready-hard-boiled egg, for dough

3. 3

   Step 3: Add the separate raw dough egg (1) to the actual flour-and-cooked-yolk mixture and mix well.

   Uses All the actual mixture · 1 raw egg for dough

4. 4

   Step 4: Beat all five tablespoons softened unsalted dough butter into the actual pastry mixture, one tablespoon at a time. Keep the separate six tablespoons filling butter for later.

   Uses All the actual mixed dough base · 5 tbsp softened unsalted butter for dough

5. 5

   Step 5: Dust the work surface lightly with a little of the extra flour. Knead the actual dough until smooth and elastic, then wrap in waxed paper and refrigerate for at least 30 minutes, until firm.

   Chill pastry after kneading until firm · 30 minUses All the actual dough · A little extra flour for kneading; reserve more for rolling

6. 6

   Step 6: Peel and finely chop the onion (⅓ cup) and peel and dice the rutabaga, measuring the stated volumes. Melt the first two tablespoons filling butter in a heavy skillet over medium heat. Saute all the actual onion and rutabaga for about five minutes until the onion is soft and transparent.

   Saute onion and rutabaga until onion softens · 5 minUses First 2 tbsp filling butter; reserve 4 tbsp for meat mixture · ⅓ cup finely chopped onion · ½ cup diced rutabaga

7. 7

   Step 7: Use already-cooked beef brisket (½ lb), trim off fat and cut into one-inch pieces. Put all this actual cooked beef and all the sauteed vegetables through a meat grinder twice; if you have no grinder, chop them together as finely as possible.

   Uses All the actual sauteed vegetables · ½ lb already-cooked beef brisket, fat trimmed and cut into 1-inch pieces

8. 8

   Step 8: Melt the remaining four tablespoons filling butter over medium heat in the skillet and add all the actual ground cooked brisket and vegetable mixture.

   Uses The complete actual meat-vegetable mixture · Remaining 4 tbsp filling butter

9. 9

   Step 9: Cook the actual filling over low heat, stirring occasionally, until its liquid has evaporated and it is thick enough to hold its shape. If the already-cooked beef was chilled, reheat the filling throughout to 74°C /165°F.

   Uses All the actual filling pan

10. 10

    Step 10: Take the actual filling off the heat and let it cool enough not to scramble an egg, refrigerating promptly in a shallow container if preparation is delayed. Beat the two filling/glaze eggs separately, keeping one for the glaze. Stir the first actual beaten egg into the cooled filling, then add the full teaspoon filling salt (1 tsp) and quarter-teaspoon black pepper (¼ tsp).

    Uses All the actual cooked filling · Both eggs beaten separately: mix only the first into filling and hold the second for glaze · 1 tsp salt for filling · ¼ tsp black pepper for filling

11. 11

    Step 11: Heat the oven to 350°F /about 175°C and ready a baking sheet.

12. 12

    Step 12: Lightly flour the work surface with some of the held extra flour. Roll the actual firm chilled dough into one rectangle measuring 13 by 8 inches, about one-eighth inch thick.

    Uses All the actual chilled pastry · A little of the held extra flour for rolling

13. 13

    Step 13: Spoon all the actual prepared filling down the centre of the pastry rectangle lengthwise, leaving about an inch of space at each short end.

    Uses The complete actual pastry rectangle · All the actual filling

14. 14

    Step 14: Lightly brush both long pastry sides with some cold sealing water. Fold one long side over the actual filling, then fold the other long side over the top.

    Uses The whole actual filled rectangle · Cold water for brushing both long seams, as needed

15. 15

    Step 15: Brush both actual short pastry ends with a little more of the same cold sealing water, then fold them over the top to enclose the filling completely.

    Uses The whole actual folded roll · More of the cold sealing water for both short ends, as needed

16. 16

    Step 16: Place the actual enclosed pastry roll seam-side down on the prepared baking sheet. Brush the top evenly with the actual second beaten egg held for the glaze; this is a raw egg wash.

    Uses The whole actual enclosed roll · Only the actual reserved second beaten raw egg

17. 17

    Step 17: Bake the actual pastry roll for about 30 minutes until rich golden brown. Check the filling is fully heated and the egg-containing centre reaches at least 74°C /165°F, continuing if needed.

    Bake filled pasty roll until golden and hot through · 30 minUses The whole actual glazed roll

18. 18

    Step 18: Slice the actual baked roll diagonally into pieces about one-and-a-half inches long, giving roughly eight to ten small pasties. Serve as five appetizer portions or alongside soup.

    Uses The whole actual cooked roll