Paszteciki (Polish Pasties)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Sift flour and salt into a large mixing bowl.
2. 2Use a spoon to push the egg yolk through a fine sieve into the flour.
3. 3Add the raw egg and mix well.
4. 4WhiskBeat in butter 1 tablespoon at a time.
5. 5Put the dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and chill in the fridge until firm (at least 30 minutes).
6. 6In a heavy skillet, melt 2 tablespoons butter over medium heat; fry gently the onion and rutabaga until the onion is soft and transparent (5 minutes).
7. 7Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop the them up as fine as possible.
8. 8Melt the butterMelt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
9. 9Cook over low heat, giving it a stir occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
10. 10Take the pan off the heat and let cool, then fold in 1 egg, and season to taste with salt and pepper.
11. 11Heat the ovenSet the oven to 180°C / 350°F.
12. 12On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick).
13. 13Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
14. 14Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that.
15. 15Brush the short ends with cold water and fold them over the top, enclosing the filling.
16. 16Lay the pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
17. 17BakeBake in preheated oven until rich golden brown (30 minutes).
18. 18ServeCut the pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.