Paszteciki (Polish Pasties)

Name: Paszteciki (Polish Pasties)
Yield: 3
Cuisine: Polaca
Ingredients: 1 cup Wheat flour; 6 tablespoons Butter; 1 Egg; 2 Egg; 0.33 cups Onion; 0.25 teaspoons Pepper; 1 teaspoon Salt; 0.5 lb Beef Brisket; 0.5 cups Swede

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein16 %25 g
Carbs23 %36 g
Fat61 %43 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	634 kcal	265 kcal
Protein	25 g	10.5 g
Carbs	36 g	15.1 g
Fat	43 g	18 g

One serving is about 239 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty51/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Polish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Polish

Ingredients

240 ml Wheat flourOriginal: 1 cup
6 tablespoons Butter
1 Egg
2 Egg (Beaten)
79 ml OnionOriginal: 0.33 cups
0.25 teaspoons Pepper
1 teaspoon Salt
227 g Beef BrisketOriginal: 0.5 lb
120 ml SwedeOriginal: 0.5 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Sift flour and salt into a large mixing bowl.
Use a spoon to push the egg yolk through a fine sieve into the flour.
Add the raw egg and mix well.
Beat in butter 1 tablespoon at a time.
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).
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).
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.
Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.
Preheat oven to 350°F.
On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).
Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
Lightly 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.
Brush the short ends with cold water and fold them over the top, enclosing the filling.
Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
Bake in preheated oven until rich golden brown (30 minutes).
Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.