Paszteciki (Polish Pasties)

Ingredients

• 1 cup Flour
• 1/4 tsp Salt
• 1 Yolk Egg
• 5 tbs Butter
• 1/3 cup Onion
• 1/2 cup Swede
• 1/2 lb Beef Brisket
• 2 Beaten Eggs
• 1/4 tsp Pepper

Instructions

1. Sift the flour and salt into a large mixing bowl. Push the egg yolk through a fine sieve into the flour, then add the raw egg and mix well. Beat in the butter, 1 tablespoon at a time, until a smooth dough forms.
2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Wrap and refrigerate for at least 30 minutes, until firm.
3. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Sauté the onion and swede for about 5 minutes, until the onion is soft and translucent. Remove from the heat.
4. Pass the onion mixture and beef brisket through a meat grinder twice, or chop very finely if no grinder is available. Melt the remaining butter in the skillet, add the meat mixture and cook over low heat, stirring occasionally, until all liquid has evaporated and the filling holds its shape.
5. Remove from the heat and allow the filling to cool. Stir in one beaten egg and season with salt and pepper.
6. Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a rectangle about 13 × 8 inches and around 1/8 inch thick.
7. Spoon the filling down the centre of the dough lengthwise, leaving space at each end. Brush the long edges lightly with cold water, fold one side over the filling, then fold the other side over the top. Brush the short ends with water and fold them in to seal.
8. Place the pastry seam-side down on a baking sheet and brush the top evenly with the remaining beaten egg.
9. Bake in the preheated oven for about 30 minutes, until richly golden brown. Slice diagonally into 1½-inch pieces and serve as an appetizer or with soup.

instructions_source: editorial-classic