Paszteciki Polish Pasties Recipes

PASZTECIKI (POLISH PASTIES)

Steps:

• Sift flour and salt into a large mixing bowl.
• Use a spoon to push the egg yolk through a fine sieve into the flour.
• Add the raw egg and mix well.
• Beat in butter 1 tablespoon at a time.
• Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes).
• In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes).
• Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible.
• Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
• Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
• Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.
• Preheat oven to 350°F.
• On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).
• Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
• Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that.
• Brush the short ends with cold water and fold them over the top, enclosing the filling.
• Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
• Bake in preheated oven until rich golden brown (30 minutes).
• Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.

EASY CORNISH PASTIES

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

CORNISH PASTIE II

Steps:

• Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
• Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
• Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.