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!
- 2 packs of puff pastry dough
- 1 head of green cabbage, shredded
- 2 packages (16 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
- Follow directions on your puff pastry dough packaging regarding thawing. 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.
- Add one uncooked egg to the cooled mixture and gently mix all the ingredients together
ASSEMBLY AND BAKING:
- Preheat oven to 375 degrees Fahrenheit (adjust based on dough packaging directions)
- Roll out dough and firmly so you thin it out a little (should be about 1mm thick) 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 as long as your puff pastry dough package indicates for your dough packaging, probably about 30 minutes, or until begins to turn golden
- Cool for a few minutes and enjoy!