Paszteciki Z Mięsem are a traditional Polish meat pastry made with minced meat in a yeast-based dough. The perfect appetizer, snack, or meal, these Polish minced meat pasties can be served warm or cold!
Paszteciki is the Polish version of patties, pasties, pastries, or mini-pies.
There are 2 types of paszteciki in Poland. One with meat filling and the other with sauerkraut and mushroom filling. The version made with sauerkraut is called Paszteciki Z Kapusta i Grzybami and is often found at the Polish Christmas dinner table.
The other version is made with minced meat and is called Paszteciki Z Mięsem and often served at Polish weddings. It’s also a perfect snack or side dish for a meal. In most cases, these paszteciki are served with red borscht (barszcz czerwony).
How To Make Polish Meat Pies – Paszteciki Z Mięsem
The process to make Polish meat pies is quite similar to the process of making the Christmas Polish sauerkraut pies.
Step I – Proof The Yeast
You start by mixing the yeast with the sugar till it becomes fluid. Simultaneously, warm up the milk till it’s lukewarm. It shouldn’t get too hot. Also, melt the butter in the pan.
Step II – Prepare The Dough
Step III – Make The Polish Meat Pastry Filling
Fry a diced onion in oil. Add the minced meat to the onion and cook while stirring occasionally. Finally, season with spices and allow to cool.
Step IV – How To Assemble Paszteciki Z Mięsem?
Line a bread pan with parchment paper and preheat the oven to 356°F (180°C).
Divide the Paszteciki Z Mięsem dough into 4 pieces. Roll out each piece on a floured surface and cut horizontally as shown in the picture.
Place the meat filling in the center of the strip and roll it up, starting with the ends. Cut into 1.5-inch sized pieces, brush with egg white or butter, and bake.
Tips For Making The Best Paszteciki Z Mięsem
- If you don’t want too much mince, you can also add boiled peas or boiled and diced carrots to the mince mixture.
- Add more onion to the mixture if you want a sweeter mince pasty.
- Use a smaller brush so that the egg white or butter spreads evenly.
- Sprinkle the egg-washed pastries with sesame or black seeds before baking.
- Serve the paszteciki with red borscht (barszcz czerwony).
- Serve these Polish meat pies warm or cold.
- Serve with a sour cream dip!
FAQs About Making This Polish Meat Pastry
Which Minced Meat Should I Use?
This dish is usually made with minced pork or minced beef.
Do I Have To Use Minced Meat?
No, you don’t have to use minced meat. Instead of buying minced meat, you may use the leftover meat from rosół (chicken stock). You may even add some veggies to the filling, then blend everything together.
Is It Possible To Make The Pasties Healthier?
The pasties are already wholesome. You could make them a bit healthier by replacing the flour with wholemeal flour.
Is It Possible To Make The Polish Meat Pastry Gluten-Free?
Yes, to make the Polish meat pastry gluten-free replace the flour with gluten-free flour. The taste will change, but they will still taste great!
Do I Have To Make The Dough From Scratch?
No, you don’t have to make the dough from scratch like we have done. You can use store-bought pastry instead.
How Long Can I Store These Polish Meat Pastries?
Move the paszteciki to a zip loc bag or to an airtight container. The Polish meat pastries can be stored for a week in the refrigerator or 3 to 4 months in the freezer.
If stored in the refrigerator, they can be reheated or served cold. If stored in the freezer, it is necessary to reheat before serving.
Polish Meat Pastry Recipe – Paszteciki Z Mięsem
Yeast dough for paszteciki z mięsem
- 2 oz (55g) of fresh yeast
- 4 cups/ 18oz / 500g of all-purpose flour
- 1 cup (230g) of butter
- 1 cup (240g) of milk
- 2 eggs yolks
- 1 tbsp of sugar
- 2 tbsps of salt
Filling for Polish meat pastry
- 21oz (600g) of minced meat (pork, beef)
- 1 onion
- 3 tbsps of oil
- 1 egg
- 1 tsp of salt
- 1 tsp of paprika
- ½ tsp of black pepper
How To Make The Dough For Paszteciki?
- Using a spoon, mix yeast with sugar until it becomes fluid.
- Warm up the milk (it shouldn't be too cold or too hot).
- Melt the butter on the pan.
- Carefully mix all the ingredients for the dough together. You may make it by hand (in a bowl) or use a food processor.
- Place the dough in a big bowl and cover with a clean kitchen cloth.
- Let the dough rest in a warm place for an hour. After that time, it should double its size.
How To Make The Filling For Polish Meat Pastry?
- Peel and dice an onion. Fry it on oil.
- Add minced meat and fry for 10 minutes, stirring from time to time.
- Season with salt, pepper, paprika, and cool off.
- Blend the meat with an egg to get a smooth consistency.
How To Assemble Paszteciki Z Mięsem?
- Preheat the oven to 356°F (180°C).
- Line the baking pan with parchment paper.
- Divide the dough into 4 pieces. Roll out each part of the dough onto a floured surface.
- Cut the dough horizontally (see the photo below).
- Place the meat filling in the center of the dough strip. (see the photo above).
- Roll up the pastry, starting at one of the long ends. Be sure the filling doesn't get between the dough, otherwise, your paszteciki may fall apart while baking.
- When your roll is ready, cut it into smaller pieces (see the photo below).
- Move your paszteciki onto the baking pan.
- Brush them with egg white or melted butter. Bake for about 25 minutes.
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