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Best Paszteciki (Polish Pasties) in London
What the real thing tastes like
Real ingredients (via TheMealDB): 1 cup Flour, 1/4 tsp Salt, 1 Yolk Egg, 1 Egg, 5 tbs Butter, 6 tblsp Butter, 1/3 cup Onion, 1/2 cup Swede, 1/2 lb Beef Brisket, 2 Beaten Eggs, 1 tsp Salt, 1/4 tsp Pepper
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Sift flour and salt into a large mixing bowl. Use a spoon to push the egg yolk through a fine sieve into the flour. Add the raw egg and mix well. Beat in butter 1 tablespoon at a time. Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes). In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes). Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible. Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture. Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape. Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper. Preheat oven to 350°F. On a lightly floured surface, roll the dough out into a 13x8" r
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