Paszteciki (Polish Pasties) (Polish Beef)

Sift flour and salt into a large mixing bowl.
Use a spoon to pass the egg yolk through a fine sieve into the flour.
Add the raw egg and mix well.
Beat in the butter 1 tablespoon at a time.
Place the dough on a floured surface and knead until smooth and elastic, then wrap in wax paper and refrigerate until firm (at least 30 minutes).
In a heavy skillet, melt 2 tablespoons butter over medium heat; Sauté onion and rutabaga until onion is soft and translucent (5 minutes).
Pass the onions, rutabaga, and meat through a meat grinder twice if you have one; If not, cut them as finely as possible.
Melt the remaining 4 tablespoons butter over medium heat and add the meat mixture.
Cook over low heat, stirring occasionally, until all the liquid has evaporated and the mixture is thick enough to hold its shape.
Remove from heat and let cool, then add 1 egg and season with salt and pepper.
Preheat oven to 350°F.
On a lightly floured surface, roll out the dough to a 13x8" (1/8" thick) rectangle.
Place the filling in the center of the rectangle lengthwise, leaving about an inch of space at 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.
Brush the short ends with cold water and fold them up, enclosing the filling.
Place the pastry dough seam side down on a baking sheet and spread the top evenly with the remaining scrambled egg.
Bake in preheated oven until golden brown (30 minutes).
Cut the dough diagonally into 1.5" long pieces and serve as an appetizer or with soup.

foods：
1 cup of flour
1/4 teaspoon salt
1 egg yolk
1 egg
5 tablespoons of butter
6 tablespoons of butter
1/3 cup onion
1/2 cup Swedish
1/2 pound beef brisket
2 beaten eggs
1 teaspoon salt
1/4 teaspoon pepper