Paszteciki (Polish Pasties)
Crispy, golden Polish pasties filled with slow-cooked beef brisket, onion, and swede — a classic Eastern European treat. Perfect served as an appetiser or alongside a bowl of hearty soup.
Ingredients
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Butter⚖ 84 g 6 pcs
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Flour⚖ 142 g 💧 236.6 ml 🥛 1 cup
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Butter⚖ 70.3 g 5 pcs
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Beef Brisket⚖ 200 g None
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Eggs⚖ 100 g 🥚 2 pcs
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Egg⚖ 50 g 🥚 1 pcs
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Egg⚖ 50 g 🥚 1 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Swede⚖ 150 g 1 pcs
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Pepper⚖ 1 g 1 pcs
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Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
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Salt⚖ 5.9 g 💧 4.9 ml 🥄 1 tsp
Total nutrition
2338 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Sift 120 g flour and 1.5 g salt into a large mixing bowl. Push the egg yolk through a fine sieve into the flour, then add the whole raw egg and mix well. Beat in 70 g butter one tablespoon at a time until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and refrigerate for at least 30 minutes until firm.
- Meanwhile, prepare the filling. Melt 30 g of the remaining butter in a heavy skillet over medium heat and sauté 80 ml chopped onion and 120 ml diced swede for about 5 minutes until the onion is soft and translucent. Pass the sautéed vegetables and 225 g beef brisket through a meat grinder twice, or chop everything as finely as possible by hand.
- Melt the remaining 55 g butter in the skillet over medium heat, add the meat and vegetable mixture, and cook over low heat, stirring occasionally, until all the liquid has evaporated and the mixture is thick enough to hold its shape. Remove from the heat, allow to cool, then stir in one beaten egg and season with 5 g salt and 0.5 g pepper.
- Preheat the oven to 175°C. On a lightly floured surface, roll the chilled dough out into a rectangle approximately 33 × 20 cm and about 3 mm thick. Spoon the filling along the centre of the rectangle lengthwise, leaving about 2.5 cm of space at each short end. Lightly brush the long edges with cold water, fold one long side over the filling, then fold the other side on top. Brush the short ends with cold water and fold them over to fully enclose the filling.
- Place the pastry seam-side down on a baking sheet and brush the top evenly with the remaining beaten egg. Bake for 30 minutes until rich golden brown. Remove from the oven and slice diagonally into pieces approximately 4 cm wide. Serve as an appetiser or alongside soup.
Source:
TheMealDB
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