Paszteciki (Polish Pasties)

Directions

• Sift flour and salt into a large mixing bowl.
• Push the egg yolk through a fine sieve into the flour.
• Add the raw egg and mix well.
• Beat in 5 tbsp butter one tablespoon at a time.
• Place dough on a floured surface and knead until smooth and elastic then wrap and refrigerate at least 30 minutes.
• Melt 2 tbsp butter in a skillet over medium heat and saute onion and rutabaga until onion is soft about 5 minutes.
• Grind or finely chop the onions rutabaga and beef brisket and combine.
• Melt remaining 4 tbsp butter over medium heat add the meat mixture and cook over low heat until liquid evaporates and mixture holds its shape.
• Remove from heat let cool then stir in 1 egg and season with 1 tsp salt and 1/4 tsp pepper.
• Preheat oven to 350°F (175°C).
• Roll dough into a 13x8 inch rectangle about 1/8 inch thick.
• Spoon filling down the center lengthwise leaving about 1 inch on each end.
• Brush long sides with cold water fold one long side over filling then fold the other over top.
• Brush short ends with cold water and fold them over to enclose the filling.
• Place pastry seam side down on a baking sheet and brush the top with the remaining beaten egg.
• Bake 30 minutes or until rich golden brown.
• Slice diagonally into 1.5 inch pieces and serve as an appetizer or with soup.