The Polka 1 Meat Recipe
Make The Polka 1 Meat Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling - 1 Meat (Polka Style)
Assembly & Finish
Method
Dough
- 1
Activate yeast and combine liquids
In a small bowl or measuring cup, combine warm water (about 105-115°F), warm milk, and sugar. Sprinkle the instant dry yeast over the top and let sit 5–8 minutes until foamy. In a separate bowl, whisk melted butter into the room-temperature egg.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Add the yeast mixture and the egg-butter mixture. Mix on low speed until ingredients are incorporated, then increase to medium and knead 6–8 minutes until a smooth, slightly tacky dough forms. If kneading by hand, turn out onto a lightly floured surface and knead 8–10 minutes.
- 3
Filling - 1 Meat (Polka Style)
- 4
- 5
Brown the beef
Add ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the skillet is very greasy, leaving a tablespoon for flavor.
- 6
Season and simmer
Reduce heat to medium-low. Stir in tomato paste, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix until the tomato paste coats the meat. Pour in beef broth and simmer gently 3–4 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and stir in chopped fresh parsley. Let the filling cool to warm (not hot) before assembling so it doesn't make the dough soggy.
Assembly & Finish
- 7
Divide and roll dough
Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal portions (for handheld-sized Polkas) or 4 portions for larger ones. Working with one portion at a time, roll into a 6–7 inch circle about 1/4 inch thick.
- 8
Fill
Spoon about 2–3 tablespoons (for small) or 1/3 cup (for large) of the cooled meat filling onto one half of each dough circle, leaving a 1/2-inch border. Sprinkle about 2 tablespoons (small) or 1/2 cup (large) shredded mozzarella over the meat. Fold the other half of the dough over the filling to form a half-moon. Press edges together and crimp with a fork to seal. Repeat with remaining pieces.
- 9
Egg wash and toppings
Place assembled Polkas on a parchment-lined baking sheet about 1 inch apart. Brush each with beaten egg wash. If desired, sprinkle sesame seeds and a pinch of coarse sea salt on top.
- 10
Second rise (optional)
For a slightly lighter crust, let the assembled Polkas rest 20–25 minutes to puff slightly before baking. Preheat the oven to 400°F (200°C) while they rest.
- 11
Bake
Bake in the preheated 400°F (200°C) oven for 16–20 minutes (small) or 20–24 minutes (large), until golden brown and the filling is bubbling. Rotate the pan once halfway through for even coloring.
- 12
Cool and serve
Remove from oven and let rest 5 minutes on the baking sheet, then transfer to a wire rack for a few minutes. Serve warm. Polkas can be served with mustard, pickles, or a side salad.