Ingredients
- Flour (1 cup)
- Salt (1/4 tsp)
- Egg Yolk (1)
- Raw Egg (1)
- Butter (5 tbsp)
- Butter (4 tbsp)
- Onion (1/3 cup)
- Rutabaga (1/2 cup)
- Beef Brisket (1/2 lb)
- Eggs (2 beaten)
- Salt (1 tsp)
- Pepper (1/4 tsp)
Instructions
Steps
- In a large mixing bowl, sift together 1 cup of flour and 1/4 tsp of salt.
- Using a spoon, push the egg yolk through a fine sieve into the flour mixture.
- Add 1 raw egg and mix thoroughly.
- Gradually beat in 5 tablespoons of butter, one at a time.
- Transfer the dough to a floured surface and knead until it becomes smooth and elastic. Wrap in waxed paper and refrigerate for at least 30 minutes.
- In a heavy skillet, melt 2 tablespoons of butter over medium heat. Sauté the 1/3 cup of onion and 1/2 cup of rutabaga until the onion is soft and transparent, about 5 minutes.
- Pass the sautéed onions, rutabaga, and 1/2 lb of beef brisket through a meat grinder twice, or chop finely if you don’t have a grinder.
- Melt the remaining 4 tablespoons of butter in the skillet over medium heat, then add the meat mixture. Cook over low heat, stirring occasionally, until the liquid evaporates and the mixture thickens.
- Remove from heat and allow to cool. Stir in 1 egg and season with 1 tsp of salt and 1/4 tsp of pepper.
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough out on a lightly floured surface into a rectangle measuring about 13x8 inches and 1/8 inch thick.
- Spoon the filling along the center of the rectangle, leaving about 1 inch of space at both ends.
- Lightly brush the long edges with cold water. Fold one side over the filling, then fold the other side on top of that.
- Brush the short ends with cold water and fold them over to seal the filling inside.
- Place the seam side down on a baking sheet and brush the top with the remaining 2 beaten eggs.
- Bake in the preheated oven for about 30 minutes, or until golden brown.
- Slice the pasties diagonally into 1.5-inch pieces and serve warm as an appetizer or alongside soup.