Paszteciki Polish Pasties
Delight your taste buds with Paszteciki, traditional Polish pasties that are as comforting as they are versatile. These golden, flaky pastries feature a tender butter-based dough made with sour cream and egg yolks, encasing a savory filling of minced cooked meat, sautéed onions, and a hint of rich spices like black pepper and paprika. Perfectly baked to a crisp finish and brushed with an egg wash for added shine, Paszteciki are an authentic taste of Polish cuisine. Serve them warm as an appetizer, snack, or alongside a bowl of tangy red borscht for an irresistible pairing. Easy to make and deeply satisfying, these pastries are a must-try for lovers of hearty, homemade delights!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 350 g All-purpose flour
- 200 g Unsalted butter
- 100 g Sour cream
- 3 pieces Egg yolks
- 1 tsp Salt
- 300 g Minced cooked meat (beef, pork, or chicken)
- 1 piece Onion (finely chopped)
- 20 g Butter (for frying)
- 2 tbsp Breadcrumbs
- 0.5 tsp Salt (for filling)
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional)
- 1 piece Egg (for egg wash)
- 1 tbsp Milk (for egg wash)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Cut the cold butter into small cubes and add it to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs.
Add the sour cream and egg yolks to the flour mixture. Knead gently until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the filling by heating butter in a pan over medium heat. Add the chopped onion and sauté until golden and soft.
Mix the sautéed onions with the minced cooked meat in a bowl. Add breadcrumbs, salt, black pepper, and paprika (if using). Mix well to combine.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 3-4 mm thickness. Cut the dough into rectangles roughly 6x12 cm.
Place a spoonful of the meat filling along one edge of each rectangle. Roll the dough tightly around the filling, sealing the edges with a little water.
Place the rolls seam-side down on the prepared baking sheet. Beat the egg with the milk to make an egg wash, and brush it on top of the rolls for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pastries are golden and flaky.
Let the paszteciki cool slightly before serving. They are often enjoyed warm with a side of red borscht.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
