Brekturkishpasties Recipes

Steps:

• 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" rectangle (1/8" thick).
• Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
• Lightly 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.
• Brush the short ends with cold water and fold them over the top, enclosing the filling.
• Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
• Bake in preheated oven until rich golden brown (30 minutes).
• Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.

Steps:

• To make dough: Melt butter. Add milk, sugar and salt. Check the temperature (it should be 35-37 C) and crumble yeast into the mixture. Add eggs and egg whites, stir. Gradually add flour; knead the dough for about five minutes or until it is smooth and elastic and starts to pull away from the edges of the bowl. Cover and let rise for 30-60 minutes.
• To make cheese filling: Finely chop onion and garlic. Heat oil in a pan and cook onion and garlic until softened. Let cool. Crumble feta in a bowl with a fork and mix all ingredients together into a paste.
• To make ground beef filling: Finely chop onion and garlic. Heat oil in a pan and cook onion, garlic and ground beef until browned. Add all remaining ingredients except for egg. Check the taste: the filling should taste fairly strong and salty. Let cool and finally mix in egg.
• Preheat oven to 225°C Line a baking sheet with parchment paper. Oil the baking board and turn the dough on it. Divide the dough in half and cut each half into 8 pieces.
• Roll each piece out into an oval about ½ cm thick. Divide the fillings between the 16 ovals. Turn a few centimetres of the dough on top of the filling on each side and pinch the ends together tightly, so you have a boat-shaped pasty. (You can bring the sides quite close together, as the pasties "open" a bit as they bake). Carefully transfer the pasties on the baking sheet. Brush the sides with egg yolk and bake in the preheated oven for 10 minutes.
• Serve warm or at room temperature.