Paszteciki (Polish Pasties)

1. Sift the flour and salt into a large bowl.
2. Push the egg yolk through a fine sieve into the flour with the back of a spoon.
3. Add the whole raw egg and mix well.
4. Work in the butter a tablespoon at a time.
5. Turn the dough onto a floured surface and knead until smooth and elastic, then wrap in waxed paper and chill until firm, at least 30 minutes.
6. Melt 2 tablespoons butter in a heavy skillet over medium heat and soften the onion and swede until the onion turns soft and translucent, about 5 minutes.
7. If you have a meat grinder, pass the onion, swede and beef through it twice; otherwise chop them as finely as you can.
8. Melt the remaining 4 tablespoons butter over medium heat and add the meat mixture.
9. Cook over low heat, stirring now and then, until all the liquid has gone and the mixture holds its shape.
10. Take it off the heat and let it cool, then stir in 1 egg and season with salt and pepper.
11. Heat the oven to 350°F.
12. On a lightly floured surface, roll the dough into a 13x8-inch rectangle, ⅛-inch thick.
13. Spoon the filling down the middle lengthways, leaving roughly an inch clear at each end.
14. Brush the long sides lightly with cold water, fold one long side over the filling, then bring the other over the top.
15. Brush the short ends with cold water and fold them in to enclose everything.
16. Set seam-side down on a baking sheet and brush the top all over with the remaining beaten egg.
17. Bake until a rich golden brown, about 30 minutes.
18. Cut on the diagonal into 1.5-inch pieces and serve as a starter or with soup.

Tips from the ZestyPlate Kitchen

• Rest the dough in the fridge for half an hour at least; chilled, it rolls out without tearing.
• Cook the filling right down until no liquid remains, otherwise the pastries go soggy.
• A dab of water along the edges helps everything seal so the filling stays put in the oven.
• An egg wash before baking gives you that glossy, properly browned crust.