Paszteciki z Mięsem
Golden, fluffy yeast pastry parcels baked with a rich savoury filling of minced braised meats, onions, and herbs, traditionally served steaming hot with a mug of ruby-red beetroot borscht.
Ingredients
- • 400g plain flour
- • 20g fresh yeast (or 7g active dry yeast)
- • 180ml lukewarm milk
- • 50g melted butter
- • 1 egg plus 1 yolk
- • 1 tsp sugar and 1 tsp salt
- • 350g cooked braised beef and pork, finely minced with sautéed onion and marjoram
- • 1 egg beaten with 1 tbsp milk for egg wash
- • Caraway seeds or sesame seeds for topping
Preparation Steps
Dissolve the yeast and sugar in lukewarm milk with 2 tablespoons of flour; let foam for 10 minutes. Combine with the remaining flour, melted butter, egg, yolk, and salt. Knead for 8 minutes into a smooth, silky dough. Cover and leave to rise in a warm spot for 50 minutes until doubled in bulk.
Punch down the dough and roll into a rectangle 5mm thick. Form the seasoned minced meat into a long rope along the centre of the pastry. Fold the dough over the meat filling, sealing the edge with a dab of water to form a long filled cylinder.
Slice the cylinder diagonally into 5cm bite-sized pastries. Place on a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with caraway or sesame seeds. Rest for 15 minutes.
Bake in a preheated oven at 190°C (175°C fan) for 18 to 20 minutes until puffed and glossy deep golden brown. Serve hot alongside clear beet borscht.