WILDSVLEISPASTEI MET BLAARDEEG

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WILDSVLEISPASTEI MET BLAAR DEEG
500 g Blaardeeg
VULSEL:
1 kg gaar Wildsvleis, gemaal of in blokkiesgesny
200 g swoerdlose streepspekvleis
15 ml blatjang
125 g droë appelkose, gekap
30 ml rooi wyn
5 ml gekapte vars tiemie
1 knoffelhuisie, fyngedruk

Rol die helfte van die deeg uit. Voer ‘n tertbord daarmee.
Meng die bestanddele vir die vulsel en skep die mengsel in die gevoerde tertbord.
Bedek met die uitgerolde oorblywende deeg en druk die rande toe.
Sny gleufies bo-in om die stoom te laat onsnap.
Bak 30 minute (of tot die deeg bros en goudbruin is) by 180ºC .
Sit warm voor saam met Geelrys met Rosyne en Kweperjellie.
Lewer 8 porsies
Resep geplaas deur Aldie Key Meissenheimer
Foto:  Gideon Louw

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