Instruction

• Sift flour and salt into a large mixing bowl
• Use a spoon to push the egg yolk through a fine sieve into the flour
• Add the raw egg and mix well
• Beat in butter 1 tablespoon at a time
• Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes)
• In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes)
• Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible
• Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture
• Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape
• Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper
• Preheat oven to 350°F
• On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick)
• Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end
• Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that
• Brush the short ends with cold water and fold them over the top, enclosing the filling
• Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg
• Bake in preheated oven until rich golden brown (30 minutes)
• Slice pastry diagonally into 1
• 5" long pieces and serve as an appetizer or with soup