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What You Need:
(Serving Size: 8 to 10pasties)
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PASTRY
1 cup all-purpose flour
1/8 teaspoon salt
1 hard-cooked egg, yolk only
1 whole egg
5 tablespoons unsalted butter, softened
FILLING
6 tablespoons unsalted butter
½ cup finely chopped onions
½ pound cooked fresh beef brisket (see barszcz), trimmed of all fat and cut into 1-inch pieces
2 eggs, each lightly beaten in separate bowls
1 teaspoon salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Sift the flour and the 1/8 teaspoon of salt into a deep mixing bowl. With the back of a large spoon, rub the hard-cooked egg yolk through a fine sieve directly into the flour. Add the whole egg apd stir until well combined, then beat in the softened butter, a tablespoon at a time.
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2. Transfer the dough to a lightly floured surface and knead it by pushing down on it with the heels of your hands, pressing it forward, and folding it back on itself. Knead until the dough is smooth and elastic, then wrap it in wax paper and refrigerate for at least 30 minutes, until it is firm.
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3. Meanwhile, prepare the filling. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes, or until they art soft and transparent. Put the onions and beef through the finest blade of a meat grinder twice or, lacking a grinder, chop them as fine as possible.
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4. Then, in the same skillet, melt the remaining 4 tablespoons of butter over moderate heat. Add the meat mixture and, stirring from time to time, cook over low heat until all the liquid in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon.
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5. Remove the pan from the-heat, let it cool to lukewarm, then stir in 1 beaten egg, the 1 teaspoon of salt and a few grindings of black pepper. Taste for seasonirig, then transfer the filling to a bowl and set aside.
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6. Preheat the oven to 350. On a lightly floured surface, roll out the dough into a rectangle about 13 inches long, 8 inches wide and 1/8 inch thick.
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7. Spoon the filling lengthwise down the center of the rectangle and, with your hands, pat and shape the filling into a narrow cylinder about 11 inches long. Lightly brush the long sides of the rectangle of dough with cold water.
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8. Then fold one long edge over the cylinder, covering it completely, and turn the other long edge over the first. Brush the ends with cold water and fold them over the top, enclosing the filling.
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9. Transfer the pastry, seam side down, to a large baking sheet and brush the top evenly with the remaining lightly beaten egg. Bake in the middle of the oven for 30 minutes, or until richly browned.
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10. Slide the paszteciki onto a heated platter, slice it diagonally into 1½-inch-wide pieces and serve as a first course or as an accompaniment to barszcz.
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