Paszteciki (sounds like pahsh-teh-cheek-ee) are baked, savory pastries that can be filled with ground meat or a mix of mushroom and cabbage. In my family, we eat mushroom and cabbage paszteciki by the dozens on Christmas Eve, along with red barszcz. This recipe is vegetarian friendly and makes between 30-40 paszteciki.
If you like mushrooms, I think you will enjoy this recipe!
- Dough (or use 2 packs of puff pastry dough)
- 2 1/2 cups all-purpose flour
- 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 5 to 10 tablespoons ice cold water
- 1 head of green cabbage, shredded/thinly sliced
- 16-24 oz. of any fresh mushrooms (crimini work well for this recipe), shredded
- 1 medium yellow onion, finely diced
- 2 hard boiled eggs, diced
- 1 uncooked egg (as binder)
- 1 tablespoon of butter
- freshly ground black pepper
To make dough: Pulse flour, butter, and salt in a food processor until the mixture has pea size lumps of butter and is crumbly. Your can do this with a pastry cutter/blender if you don’t have a food processor.
Begin to drizzle cold water into mixture and pulse in processor until incorporated.
To test, squeeze a small handful. It should hold together. If it doesn’t, add more water about 1/2 tbsp. at a time, pulsing until incorporated. Do not mix further once it holds shape in your hand
Gather the dough together on a lightly floured surface, and separate into two equal portions. Press them into disks, wrap them in plastic wrap or parchment, and chill in the refrigerator for at least one hour. If using store bought puff pastry dough, begin thawing according to package instructions.
To make filling: Melt 1 tablespoon of butter on medium-high heat and cook shredded cabbage and finely diced onion with pinch of salt and pepper for about 20 minutes. The cabbage and onion should caramelize slightly, soften and shrink. Once mix has cooked down, take off heat and put it into a large bowl where it can cool down
Cook mushrooms on medium-high heat for 20 minutes, or until liquid evaporates. Once cooled, add it to the bowl with the cabbage and onion.
Dice 2 hard boiled eggs and add to bowl with cabbage, mushrooms and onions, and add more freshly ground black pepper.
Assembly and baking: Take out the dough and roll out into a large square until the dough is a little less than 1/8in. (2mm) thick (for both homemade and store bought).
Preheat oven to 375 degrees Fahrenheit (adjust based on dough packaging directions if using store bought).
Spread mixture along edge of the dough and roll twice and cut your log into 3 inch pieces.
Place onto baking sheet about half an inch apart
Bake for 20-30 minutes, or until begins to turn golden (every oven is different). Adjust time if store bought packaging specifies bake time.
Cool for a few minutes and enjoy!