Paszteciki (Polish Pasties)

Story behind the dish

Imagine walking through bustling Polish markets, where the aroma of freshly baked pastries beckons eager passersby. Paszteciki, or Polish pasties, are a savory delight that has been enjoyed for generations — warm, flaky, and packed with hearty fillings. These little treats are perfect for sharing at family gatherings or cozy evenings, transforming simple ingredients into a story of comfort and tradition. I’ve always loved how they bring a touch of Eastern European warmth into any meal, offering both nostalgia and flavor in every bite.

Ingredients

• 1 cup (4.2 oz / 120 g) all-purpose flour
• 1/4 teaspoon salt
• 1 large egg yolk
• 1 large egg
• 5 tablespoons (2.5 oz / 70 g) butter
• 6 tablespoons (3 oz / 85 g) butter
• 1/3 cup (2.4 oz / 70 g) onion, finely chopped
• 1/2 cup (2.8 oz / 80 g) rutabaga (swede), grated
• 1/2 pound (8 oz / 225 g) beef brisket, finely chopped
• 2 large beaten eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-step

1. Sift the flour and salt into a large mixing bowl.
2. Use a spoon to push the egg yolk through a fine sieve into the flour.
3. Add the raw egg and mix well until combined.
4. Beat in 1 tablespoon of butter at a time until incorporated.
5. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Wrap in waxed paper and refrigerate for at least 30 minutes.
6. In a heavy skillet, melt 2 tablespoons (1 oz / 28 g) of butter over medium heat. Add the chopped onion and grated rutabaga, sautéing until the onion is soft and transparent, about 5 minutes.
7. Pass the onion, rutabaga, and chopped beef through a meat grinder twice if possible; if not, chop as finely as you can.
8. Melt the remaining 4 tablespoons (2 oz / 55 g) of butter in the skillet and add the meat mixture. Cook over low heat, stirring occasionally, until all liquid evaporates and the mixture thickens.
9. Remove from heat, allow to cool, then stir in the beaten egg. Season with salt and pepper to taste.
10. Preheat your oven to 350°F (175°C).
11. On a lightly floured surface, roll out the rested dough into a rectangle about 13x8 inches (33x20 cm), approximately 1/8 inch (3 mm) thick.
12. Spoon the filling lengthwise down the center, leaving about 1 inch (2.5 cm) at each end.
13. Brush the long edges of the dough with cold water. Fold one long side over the filling, then the other side over that, sealing the edges.
14. Fold the short ends over to fully enclose the filling. Place the pastry seam side down on a baking sheet.
15. Brush the top evenly with the remaining beaten egg.
16. Bake in the preheated oven until a rich, golden brown, about 30 minutes.
17. Slice diagonally into 1.5-inch (3.8 cm) pieces and serve warm, either as an appetizer or alongside a hearty soup.

Chef’s tips & serving ideas

• For extra flavor, brush the baked pasties with melted butter as soon as they come out of the oven.
• These pasties are delightful served with a dollop of sour cream or a mustard dipping sauce.

Closing thoughts

There’s something truly special about savoring a warm pastry filled with tender meat and vegetables, especially when it echoes a centuries-old tradition. Paszteciki bring a slice of Polish heritage into your kitchen, inviting you to enjoy a comforting, flaky delight that’s perfect for sharing. Whether as an appetizer or a main, these pasties are sure to become a treasured recipe in your culinary repertoire.