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6 Serves
90 Mins
Sift the flour and salt into a large mixing bowl. Push the egg yolk through a fine sieve into the flour, then add the raw egg and mix well.
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AmericanVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
191 µg / 400 µgCalcium
245 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
190 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
1659 mg / 4,700 mgSodium
383 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
18 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
214 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
Gradually incorporate the cold butter into the dough, one tablespoon at a time. Knead the dough on a floured surface until smooth and elastic, then wrap in wax paper and refrigerate for at least 30 minutes.
In a heavy skillet, melt 2 tablespoons of butter over medium heat. Sauté the onion and rutabaga until the onion is soft and transparent.
Process the cooked onions, rutabaga, and raw beef through a meat grinder twice, or chop them as finely as possible.
Melt the remaining 4 tablespoons of butter in the skillet over medium heat. Add the meat mixture and cook over low heat, stirring occasionally, until the liquid has evaporated and the mixture is thick. Remove from heat, cool, then stir in one egg and season with salt and pepper.
Preheat your oven to 175°C. Roll the chilled dough out on a floured surface into a 13x8 inch rectangle, about 1/8 inch thick.
Spoon the filling down the center of the rectangle lengthwise. Brush the edges with cold water, fold the sides over the filling, and seal the ends. Place seam-side down on a baking sheet, brush with beaten egg, and bake for 30 minutes until golden brown.
16
g26
g24
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