Category Archives: Pasteie en Pasteitjies / Pies Large and Small

TRACY’S SAUSAGE ROLLS
My first attempt at sausage rolls. I made meatballs with the leftover mince mixture.
500 g beef mince
500 g pork mince
1 onion, grated
1 carrot, grated
1 zucchini, grated
1 egg
1 cup rolled oats
salt and pepper to taste (I used garlic and herb salt, therefore I did not add as much salt to my meat, but you can use any spice you like)
2 tablespoons tomato sauce
2 tablespoons sweet chilli sauce
4 sheets of shop puff pastry, cut in halves

Spread the halved pastry rolls and roll to size. Mix all the other ingredients together. Spread raw onto pastry according to required quantity. Roll up the pastry rolls (do not cut the rolls). Bake for ± 35-45 minutes at 200 °C or until light golden brown. Let cool slightly and cut into cocktail sizes.

Recipe and pictures by Tracy Vohra.

KAPOKAARTAPPELS EMPANADAS
Vanoggend na ek wildspasteitjies gemaak het, gebruik ek die oorblywende stukkies winkel pastei (puff) deeg en maak Empanadas. Helfte springbok vulsel en ander helfte, oorskiet 1 koppie kapokaartappels. Bak in olie tot bruin en geniet, heerlik gedip in sous van jou keuse. My man en kleinkinders sê die tuna was vir hul die lekkerste. Hulle is maar net deurgeëet aan die wild. Jy kan enige vulsel gebruik, the sky’s the limit. My dogter hou weer van kaas, jalenpinos en suikermielies.

1 rol “puff Pastry”
Tunavulsel:
1 koppie kapokaartappels
1 blik tuna
mayonnaise of peri peri sous na smaak
skoot suurlemoensap
visspeserye Continue reading→

SPINACH AND FETA SNACK PIES
400 g baby spinach
2 teaspoon dill, chopped
250 ml feta cheese, crumbled, plus extra to serve
flaky salt and ground black pepper, to taste
sesame seeds, to garnish
sheet ready-made puff pastry, thawed

Preheat the oven to 200°C.  Boil spinach in water with salt for a few minutes. Spoon spinach out of the water. Continue reading→