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Paszteciki (Polish Meat Rolls)

A baked dough roll stuffed with pork, vegetables and spices.
Paszteciki (Polish Meat Rolls)

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Servings: 4
Total Time: 2 hours
Recipe by: Frankie

Ingredients

THE DOUGH:
1 cup warm whole milk
1 packet (2 1/4 tsp) active dry yeast
3 cups all-purpose flour plus a little extra
4 TBSP unsalted butter, softened
1 large egg, lightly beaten
1/2 tsp salt
1 tsp olive oil
THE FILLING:
1 pound ground pork
1 yellow onion, peeled and diced
1 carrot, peeled and diced
2 garlic cloves, minced
1/2 cup water
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried parsley
ADDITIONAL INGREDIENTS:
1 tsp olive oil
1 egg, lighty beaten

Directions

1. Add the warm milk to a large mixing bowl and sprinkle the yeast on top. Add the flour, butter, egg, and salt and stir to combine. Continue stirring until a dough is formed and pulls away from the sides of the bowl.

2. Transfer the dough to a well floured work surface and knead for 5 minutes. Form the dough into a smooth ball and place into a large clean bowl. Drizzle the oil over the dough and flip the dough ball around a couple times to coat in the oil. Loosely cover the bowl and set aside in a warm place to rise, about 45 minutes.

3. Preheat the oven to 400°F. Brush the bottom of a rimmed baking sheet with olive oil and set aside.

4. Add the pork, onion, carrot, and garlic to a pan over medium-high heat. Cook while breaking up the pork until cooked through, about 8 minutes. Stir in the water, salt, pepper, and parsley until well combined. Cook while continuing to break up the pork, for about 5 more minutes or until the liquid in the pan has evaporated.. Take off the heat and set aside.

5. Punch down the dough and roll into a rectangle (long side facing you) roughly 14x16 inches and about 1/4-inch thick. Spread the pork filling lengthwise from edge to edge down the center of the dough rectangle. Fold the bottom side of the dough up over the filling the fold the top side of the dough over top of that. Lay the baking sheer oiled side down onto the meat roll then flip it over so the roll is on the baking sheet. Brush the top all over with the beaten egg and using a serrated knife carefully cut shallow slits down the roll every 2 inches.




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