Category Archives: Pasteie en Pasteitjies / Pies Large and Small

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GIDEON SE GROENTE ROLLETJIES

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GIDEON SE GROENTE ROLLETJIES
1 medium aartappel, geskil en gerasper
1 medium ui, geskil en gerasper
1 wortel, geskil gerasper
½ teelepel rissie vlokkies
1 teelepel sout
1 eetlepel droë pietersielie
1½ koppie gerasperde chedder kaas
3 eetlepel maaskaas salm geur
1 halwe pakkie filo deeg wat gehalveer is met ander woorde dit is 16 stukkies filo deeg wat omtrent 200 mm by 200 mm groot is en twee-twee dubbeld gebruik word. Continue reading→

SODAWATER KORS

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings, Pasteie en Pasteitjies / Pies Large and Small Leave a comment


SODAWATER KORS
4 ½ koppies koekmeel
1 teelepel sout
1 ½ teelepel kremetart
280 ml sodawater
geel van 2 eiers
2 eetlepels wit asyn
500 g botter

Rasper botter in meel, sout en kremetart in, vryf met vingers in tot dit soos krummels lyk.
Meng geklitste eiergele by sodawater in, meng goed en roer asyn laaste in by sodawater. Continue reading→

MARELIZE SE WILDSPASTEI

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MARELIZE SE WILDSPASTEI
1-1.5 kg wildsvleis
1 – 2 pakkies spek 250g elk
500 g – 1 kg bees chuck
1 ui, baie fyn gekap
2 blokkies hoenderaftreksel (opgelos in so ‘n koppie water)
60 ml koekmeel
10 ml (of na smaak) heelkorrelmosterd
250 ml melk
sout en peper

Kors:
125 ml melk
125 ml olie
200 ml koekmeel
1 eier
10 ml bakpoeier
Continue reading→

PANZAROTTI / CALZONI

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PANZAROTTI / CALZONI
Vir die deeg:
Gebruik gekoopte brood deeg / gebruik vetkoek deeg.
500 g wors
500 g Ricotta kaas

Rol deeg uit op meel bestrooide blad. Sny deeg in sirkels.
Haal die vel van wors af, maak vleis los en braai tot gaar.
Meng die gaar wors met ricotta kaas.
Skep lepel vol in die middel van die deeg en vou toe.
Druk die kante met ‘n vurk toe sodat dit nie uitkook nie.
Braai in medium warm olie tot goud bruin.
Continue reading→

AARTAPPEL PASTEI

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AARTAPPEL PASTEI
3 groot aartappels, geskil, gekook en dan in blokkies gesny en afgekoel
sout en peper
1 groot ui, fyn gekerf en gesoteer in ‘n eetlepel botter
2 koppies gerasperde chedder kaas
3 eetlepels gekapte sprietuie
400 g gekerfde bacon gaar
3 eetlepels dijon mosterd
2 rolle ontdooide skilferkors deeg
1 eier geklits
‘n klompie roket blare vir garneering
Continue reading→

CHICKEN PIELETTS

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CHICKEN PIELETTS
Cook a chicken off the bone first in a pressure cooker with onions, mushrooms, green pepper, garlic, about 4 cubed potatoes and seasoning to taste. Debone the chicken and flake it. Cook until most liquid is evaporated and mixture is firm.

Roll out the pastry and cut into rings. Place chicken on one ring, then cover with the other ring after using an egg sealing. Bake until pastry is cooked. Fabulous hot or cold. Continue reading→

BAIE MAKLIKE HOENDERPASTEI

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BAIE MAKLIKE HOENDERPASTEI
3-4 ontbeende hoenderborsies, gaargemaak, afgekoel en in blokkies gesny
knippie sout en varsgemaalde swartpeper
1 medium ui, gekap
knoffel na smaak
1 pakkie sampioensoppoeier
500 ml melk

Braai ui en knoffel tot deurskynend in botter/margarien/olie. Voeg hoender by. Meng soppoeier met melk en roer by. Roer mengsel tot verdik en gaar (3-5 min). Continue reading→

SAMPIOENE PASTEI

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SAMPIOENE PASTEI
200 g bacon bites
15 ml olyfolie
4 preie, in skyfies gesny
6 knoffelhuisies, fyngedruk
500 g knopie sampioene, in kwarte gesny
200 g spinasie, gesnipper
1 eetlepel meel
1 koppie room
1 suurlemoen se gerasperde skil
1 teelepel chillie flakes
Sout en swart gemaalde peper na smaak ( ons het 2 teelepels sout gebruik ) Continue reading→

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