Category Archives: Pasteie en Pasteitjies / Pies Large and Small

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CRISPY GREEK SPINACH RICOTTA AND FETA PIE

Posted on by Posted in Italian / Greek / Portugese, Pasteie en Pasteitjies / Pies Large and Small 1 Comment

Crispy Greek spinach, ricotta and fetatested
CRISPY GREEK SPINACH RICOTTA AND FETA PIE
I made this last night for a Greek dinner party.
Sort of combination of two recipes. This was my first time using phyllo pastry so it’s not 100% as it should have been.
For the filling:
1 large onion, finely sliced
80 ml olive oil
garlic, chopped finely (to taste)
500 g spinach, chopped roughly (yes it’s that much!!)
A package of ricotta
4 eggs
1 cup of feta
1 tablespoon dried oregano
salt and pepper
few sheets phyllo pastry
olive oil for brushing Continue reading→

KALAHARI-LAMSPASTEI

Posted on by Posted in Pasteie en Pasteitjies / Pies Large and Small, Skaap / Mutton-Lam / Lamb Leave a comment

Lamsvleis uit Braytested
KALAHARI-LAMSPASTEI
KORS:
500 ml bruismeel
125 g botter
5 ml bakpoeier
droë of vars kruie na smaak
50 ml water

Plaas die bruismeel, botter, bakpoeier en droë of vars kruie in voedselverwerker of vryf in met die vingers vir daai outydse gevoel.
Verwerk op hoë spoed tot dit lyk soos mieliemeel.
Voeg die water by en meng tot alles in een bal saamkom.
Rol uit op meelbestrooide oppervlakte en voer ‘n gespuite 2 liter glasbak uit met die deeg.
Sny deeg wat oorhang af en rol weer uit. Skep vulsel in en bedek met ekstra deeg. Sny rand netjies af. Draai bak toe in foelie; maak bo vas met ‘n toutjie en maak seker dis stewig geseël.

VULSEL
Maak jou gunsteling vulsel van lam, bees, hoender of sommer vegetaries. Maak net seker jou vulsel is genoeg om die bak tot bo VOL te maak – die boonste deeg-deksel moet nie insak nie. Continue reading→

CHICKEN AND STUFFING PICNIC PIE

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chicken stuffing pietested

CHICKEN AND STUFFING PICNIC PIE
Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion
600-650 g skinless chicken breasts (about 5 breasts), each halved to make 2 thin breasts
1 tbsp oil, plus extra for the tin
170 g pack breadcrumb stuffing mix
500 g good-quality flavoured sausages
1 egg, beaten
For the pastry
400 g plain flour, plus extra for dusting
100 g butter, diced
100 g light suet (The closest substitute is frozen unsalted butter.) Continue reading→

WIAN SE HOENDERPASTEI

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2014-06-09-hoenderpasteitested
WIAN SE HOENDERPASTEI

Die vulsel vir die pastei op die foto is sommer na smaak. Ek het ‘n heel hoender in die stoompot gesit met BBQ speserye, koppie water en die twist hier is, ek gebruik ‘n koppie rooiwyn as vloeistof in die stoompot. Na so 30min het ek die hoender uitgehaal en ontbeen (‘n baie moeilike “proe”ses vir my!). Ek het leeks, aartappels, wortels, mushrooms en seldery in die vloeistof in die stoompot gesit en dit vir so 20min gekook. Ek het die ontbeende hoender (wat oorgebly het ) in die pot gesit saam met ‘n pakkie instant gravy. So handvol of twee gevriesde ertjies bygesit en dit toe in die bak geskep. Die degie oorgegooi en dit vir so +/- 30min gebak teen 180ºC. Ek gooi sommer gewoonlik enige speserye en groente en vleis in ‘n pot as ek kook, so ek kan nooit een van my disse weer maak nie!
Sommer ‘n slap degie gebruik, maar die een is nog luier as die Lui Huisvrou Deeg op die blog.

Lui huisman slapdeeg
½ koppie melk
½ koppie kookolie
1 eier
1 koppie koekmeel Continue reading→

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