Paszteciki (Polish Pasties)

What you need

Ingredients

Measured for 5 servings.

• 125 gFlour
• 1.2 gSalt
• 1 cooked yolk (17 g)Egg Yolks
• 1 pcs (approx. 55 g)Egg
• 70 gButter
• 84 gButter
• 60 gOnion
• 90 gRutabaga
• 227 gBeef Brisket
• 110 gEggs
• 5 gSalt
• 0.5 gPepper

Make it

Method

1. 01

   Work 70 g softened butter into 125 g flour and 1.2 g salt. Sieve or mash in the yolk of one already-boiled egg (17 g), add one raw egg (55 g), and bring the dough together without adding unmeasured flour. Wrap and chill for 30 minutes.

2. 02

   While the dough chills, soften 60 g finely diced onion and 90 g finely diced rutabaga in 28 g of the second butter portion for about 5 minutes. Finely chop 227 g already-cooked, trimmed brisket; add it with the remaining 56 g butter and heat gently until the filling is thick rather than wet. Remove from the heat, cool until no longer hot, then mix in one of the two remaining eggs (55 g), 5 g salt and 0.5 g black pepper.

3. 03

   Heat a conventional oven to 190°C (170°C fan). Divide the chilled dough and filling into five generous portions; roll each dough piece thinly, enclose the filling and pinch the seams firmly. Place seam-side down on a lined tray and brush with the final beaten egg (55 g).

4. 04

   Bake for 25–30 minutes until the pastry is evenly golden and the filling is piping hot. Rest for 5 minutes before serving. These five large pasties are a measured adaptation of the source's smaller sliced appetizer portions.