Paszteciki (Polish Pasties)

Method

1. 01

   Rub cold butter into the flour with 1/4 tsp salt until crumbly. Mix in the first egg and enough cold water to form a soft dough. Flatten into a rectangle, wrap and refrigerate for 30 minutes.

2. 02

   Melt filling butter in a skillet over medium heat. Cook onion and rutabaga for 8 minutes until softened. Add ground beef, remaining salt and pepper; cook for 10 minutes, breaking it finely, until dry, browned and 160°F. Cool for 20 minutes.

3. 03

   Stir half the beaten egg into the cooled filling. Heat the oven to 375°F (190°C). Roll the dough on the extra flour into a 13-by-8-inch rectangle.

4. 04

   Place filling down the middle lengthwise, leaving 1-inch gaps at the short ends. Brush the edges lightly with water, fold the long edges over the filling and pinch closed. Fold in the ends and place seam-side down on a parchment-lined baking sheet.

5. 05

   Brush with the remaining beaten egg. Bake for 30 minutes until deeply golden and the filling reaches 160°F. Rest for 10 minutes, then slice into eight pieces with a serrated knife.