Paszteciki — flaky Polish pastry rolls filled with savoury beef, onion and swede, baked golden and sliced into bites. A traditional appetiser, lovely served alongside soup.
- 1 cup Flour
- 1 Egg
- 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
Video
Preparation
- Sift the 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 the butter 1 tablespoon at a time.
- Place the 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 and sauté the onion and swede until the onion is soft and transparent, about 5 minutes.
- Put the onion, swede and beef through a meat grinder twice if you have one, or chop them as finely as possible.
- Melt the remaining 4 tablespoons butter over medium heat and add the meat mixture.
- 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 and let cool, then stir in 1 egg and season with salt and pepper.
- Preheat the oven to 350°F.
- On a lightly floured surface, roll the dough into a 13x8-inch rectangle, ⅛-inch thick.
- Spoon the filling down the centre lengthwise, leaving about an inch at each end.
- Lightly brush the long sides with cold water, then fold one long side over the filling and the other over the top of that.
- Brush the short ends with cold water and fold them over to enclose the filling.
- Place seam-side down on a baking sheet and brush the top evenly with the remaining beaten egg.
- Bake until rich golden brown, about 30 minutes.
- Slice diagonally into 1.5-inch pieces and serve as an appetiser or with soup.
