Polishby TheMealDBPaszteciki (Polish Pasties)Keep screen onSaveShareIngredients1 cup Flour1/4 tsp Salt1 Yolk Egg1 Egg5 tbs Butter6 tblsp Butter1/3 cup Onion1/2 cup Swede1/2 lb Beef Brisket2 Beaten Eggs1 tsp Salt1/4 tsp PepperStepsStep-by-step0 of 18 done1Sift flour and salt into a large mixing bowl.2Use a spoon to push the egg yolk through a fine sieve into the flour.3Add the raw egg and mix well.4Beat in butter 1 tablespoon at a time.5Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes).6In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes).7Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible.8Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.9Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.10Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.11Preheat oven to 350°F.12On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).13Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.14Lightly 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.15Brush the short ends with cold water and fold them over the top, enclosing the filling.16Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.17Bake in preheated oven until rich golden brown (30 minutes).18Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.Source: TheMealDB
