Category Archives: Pasteie en Pasteitjies / Pies Large and Small

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SHORT CRUST PASTRY AND LEFT OVER TARTLETS

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SHORT CRUST PASTRY AND LEFT OVER TARTLETS
Took left over rice, mince and veggies and mix together.
Prepare a muffin pan and put pie crust at the bottom, add filling and then put pie crust on top of the filling to form a tartlet
For the short crust pastry:
250 g butter
200 ml sugar
2 eggs
5 ml vanilla essence
4 cups (250 ml each) cake flour
15 ml baking powder
1 pinch salt Continue reading→

OORSKIET VLEIS PASTEI

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OORSKIET VLEIS PASTEI
1 rol skilferkors deeg, in twee gedeel
500 g tot 600 g medium “rare” gebraaide steak, in stukkies gesny
2 medium groot uie, in stukkies gesny en gesmoor saam met ‘n eetlepel olyfolie, ‘n eetlepel bruin suiker en ‘n eetlepel balsamiese asyn
2 eeetlepels Worcestersous
2 eetlepels blatjang
1 eetlepel soet rissie vlokkies
1 eetlepel suiker
1 teelepel rissie vlokkies
1 teelepel knoffel vlokkies
½ pakkie bruin uiesoppoeier
½ pakkie sampioensoppoeier
1 geklitste eier
Continue reading→

HOENDER EN SAMPIOENE PASTEI

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HOENDER EN SAMPIOENE PASTEI
2 rolle skilferkors gekoopte deeg
16 stukkies hoender (ek het dytjies en boudjies in die vrieskas gehad)
hoender speserye na smaak
1 pak sampioene
1 pakkie room sampioene sop
500 ml melk
sout en peper na smaak

Voorverhit die oond tot 180 ºC.
Vat die een rol puff pastry en druk onder in die pyrex bak vas om as jou kors te dien. Continue reading→

WORSROLLETJIES MET MAALVLEIS

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WORSROLLETJIES MET MAALVLEIS
Op skool was daar ‘n bakery oorkant die straat en hierdie pasteie het my laat onthou dis hoe hulle s’n geproe het.
Deeg:
3 koppies meel
125 g margarien
1 eier
2 ½ teelepel bakpoeier
sout
Vryf botter in meel, voeg bakpoeier, sout en eier by en maak aan met water tot stywe deeg. Rol lang stroke en skep die vulsel op.

Vulsel:
250 g maalvleis (ongeveer)
1 gaar aartappel, in blokkies gesny Continue reading→

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