Dough:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter or margarine, cut into small pieces
7 to 8 tablespoons cold water
Filling:
5 cups finely chopped cabbage
250g beef cubes (moist beef or chuck roast)
3 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
Salt and black pepper to taste
For brushing:
1 egg yolk
1/2 tablespoon water
Dough:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter or margarine, cut into small pieces
7 to 8 tablespoons cold water
Filling:
5 cups finely chopped cabbage
250g beef cubes (moist beef or chuck roast)
3 tablespoons olive oil
1 large onion, finely chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
Salt and black pepper to taste
For brushing:
1 egg yolk
1/2 tablespoon water
To make the dough: combine flour and salt in a medium bowl
Add butter or margarine to the dry ingredients, cut into small pieces, and mix with your fingers until crumbly
Gradually add cold water, mixing gently with 2 forks until the dough comes together
Form a ball and refrigerate for one hour
Prepare the filling: sauté cabbage in olive oil over medium heat, stirring frequently, until tender and lightly browned, about 5 minutes
Add beef, onion, Worcestershire sauce, and garlic
Cook for an additional 10 minutes, stirring occasionally
Preheat oven to hot (400°F)
Divide the dough into six equal parts
Roll out each part into a circle, about 20cm in diameter
Place 1/2 cup of filling in the center of each circle, leaving a border of about 2 cm around
Dampen the borders with water
Fold the dough to form a pastel
Close the edges by pressing with your fingers
Place on an ungreased baking sheet
Beat egg yolk with water and brush the pastéis with the mixture
Make two cuts in the surface of each pastel with a knife, allowing steam to escape
Bake for 35 minutes or until the dough is golden brown
Let cool for 5 minutes before serving
Serves 4-6 people.
