Polish Meat Pastry Recipe - Paszteciki Z Mięsem - Polish Foodies (2024)

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 calledPaszteciki 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

Using a food processor or just by hand, mix all the ingredients for the dough together till it forms a ball. Cover it with a clean kitchen towel and let it rest till it doubles in size.

Step III – Make ThePolish 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.

Once the meat has cooled down, blend it with an egg to get a smooth consistency. If you don’t have a blender, use a mortar and pestle or a potato masher.

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

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