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!
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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 |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1519 mg | 506% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.9 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 433 mg | 33% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1670 mg | 36% | |
*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.
