Category Archives: Pasteie en Pasteitjies / Pies Large and Small

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CHEESE AND SALAMI PIES

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salami en paas pasteitjies francotested
CHEESE AND SALAMI PIES
For the white sauce:
500 ml milk
40 g cake flour
40 g butter
a pinch of cayenne pepper
salt and pepper to taste
Melt the butter in a small pot over low heat. Add the flour and mix to form a smooth paste and cook for about 1-2 minutes. Add the milk slowly and little-by-little while continuously whisking with your wooden spoon. Continue to stir or whisk until the sauce starts to thicken. Reduce the heat even more and cook for 3-5 minutes. The sauce must never boil vigorously. Allow to cool. Continue reading→

SPANAKOPITA – SPINASIE

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SPANAKOPITA – SPINASIE
Die enigste vereiste met filodeeg is dat jou filling nie te souserig moet wees nie. Ek braai gekapte uie of leeks in botter tot sag, dan stoom ek net die gekapte spinasie vinnig, meng met die uie, sout en peper en ook knippie fyn neut asook gekapte vars fennel (dit gee daai wow smaak), dan klam ek dit aan met geklitste eier, en meng met fyngemaakte Fetakaas.

Gebruik 4 – 5 lae filodeeg. Continue reading→

LAMB TOMATO PIE

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2014-01-26-149327_10202664370472599_541738152_ntested
LAMB TOMATO PIE

1 kg lamb shank cutlets.
2 tablespoons (30 ml) flour
Oil to brown the meat
1 tin of tomato and onion mix
300 ml mutton stock
300 ml water
2 onions, sliced
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
Dash of vinegar
2 teaspoons chilli, ginger, garlic paste
1 tablespoon coarse coriander
1 teaspoon turmeric
1 tablespoon tomato paste Continue reading→

PASTEITJIES VAN OORSKIET BRAAI RIB

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gideon se vleispasteitjiestested
PASTEITJIES VAN OORSKIET BRAAI RIB
My aand kossies bestaan uit orige klip rib wat gesnipper is gebraai saam uie, seldery en rooi soet rissie en ‘n pakkie sampioen alles opgekerf vir die vulsel.
Daarby bietjie later 3 eetlepels sampioensop poeier gemeng met ‘n halwe koppie room asook sout en peper na smaak.
Skilferkors deeg wat uitgerol is en in sirkels so groot soos die panne uitgedruk.
Spuit silikon panne met spry en cook en druk degies in panne skep dan vulsel in en sit ‘n deeg dekseltjie op en druk vas met vurk,  smeer geklitste eier oor en bak op 180 ºC  in voorverhitte oond en siedaar !!
Gideon Louw

MARAAI SE HOENDER PAAI

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maraai se hoenderpaaitested
MARAAI SE HOENDER PAAI

Kook sowat 4 hoender borsse in wit wyn, en 2t knoffel, sout, peper en gemengde kruie. Ontbeen hoender, hou aftreksel. Kap 200g gekookte ham, 2 uie,1 pak sampioene en baie vars pietersielie.

Meng in pot

150g margarien
1 houer suurroom en ‘n room houertjie met melk
1 koppie meel

Roer goed dat daar geen klonte is nie en ‘n gladde tekstuur het, kook deur.

Gooi hoender en bogenoemde mengsel by – en ook aftreksel.  Pasop vir te souserig. Roer goed deur en sit in oondbak sit skilferkorsdeeg bo-op  wat bietjie uitgerol is.  Verf met  geklitste eier, bak op 200 grade C vir 20 min.

Resep en foto:  Ingrid Mouton

 

SAVORY SAUSAGE AND SPINACH PILLOWS

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Sausage rolls…

2014-01-09-savorysausageandspinachpillows

Ingredients
1 tablespoon oil
1/3 cup onion, diced
1/3 cup red bell pepper, diced
1/3 cup mushrooms, sliced
1/3 cup tomatoes

700g Boerewos, casings removed and crumbled
3 cups fresh baby spinach, washed and dried
2 tablespoons fresh basil, finely chopped
1 tablespoons fresh oregano, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/3 cup shredded white cheddar cheese
700g puff pastry
2 tablespoons water
1 large egg white, lightly beaten
4 tablespoons cheddar cheese Continue reading→

EASY CHICKEN PIE

Posted on by Posted in Hoender/Chicken, Pasteie en Pasteitjies / Pies Large and Small Leave a comment

EASY CHICKEN PIE

chopped onions
olive oil
chopped mushrooms
chicken pieces
1 tub of fresh cream or small box of long life cream
1 cube of chicken stock
1 packet of brown onion stew mix or brown onion soup
few black pepper corns
puff pastry

Fry the onions in olive oil, add the mushrooms and fry.
Take out both the onions and mushrooms and fry chicken pieces in olive oil.
Add everything together and season with herbs, etc but NOT with salt!
Mix together the cream, chicken stock, brown onion stew mix, and the pepper corns.
Add this to the chicken mixture and simmer for a while.
Place it all into a pie dish.
Put a piece of puff pastry on top and decorate with leftover pieces.
Brush some milk on top of the pastry and bake at 180°C until the pastry is nice and brown.

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