Polish Pasties (Paszteciki)

Steps

1. In a large mixing bowl, sift together 1 cup of flour and 1/4 tsp of salt.
2. Using a spoon, push the egg yolk through a fine sieve into the flour mixture.
3. Add 1 raw egg and mix thoroughly.
4. Gradually beat in 5 tablespoons of butter, one at a time.
5. 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.
6. 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.
7. 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.
8. 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.
9. Remove from heat and allow to cool. Stir in 1 egg and season with 1 tsp of salt and 1/4 tsp of pepper.
10. Preheat your oven to 350°F (175°C).
11. Roll the chilled dough out on a lightly floured surface into a rectangle measuring about 13x8 inches and 1/8 inch thick.
12. Spoon the filling along the center of the rectangle, leaving about 1 inch of space at both ends.
13. Lightly brush the long edges with cold water. Fold one side over the filling, then fold the other side on top of that.
14. Brush the short ends with cold water and fold them over to seal the filling inside.
15. Place the seam side down on a baking sheet and brush the top with the remaining 2 beaten eggs.
16. Bake in the preheated oven for about 30 minutes, or until golden brown.
17. Slice the pasties diagonally into 1.5-inch pieces and serve warm as an appetizer or alongside soup.