Soek Springbokpastei resep

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pietpetoors
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Tue Oct 07, 2014 2:29 pm

Altyd as ek deur Calvinia ry stop ek by die Hantamhuis om hulle springbok pastei te eet. Dis vrek lekker.

Ek het nou so klompie afgekookte springbokvleis wat ek so wil gaarmaak.
Ek is nie gepla oor die deeg nie, ek soek net 'n lekker resep vir die vleis gedeelte.
Hulle s'n het baie naeltjies in.

Het al na paar resepte op die internet gekyk, maar niks lyk vir my of dit so kan wees nie.

Het iemand se ouma dalk 'n lekker resep?
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Tue Oct 07, 2014 2:47 pm

ek sal hoor by my ma Pieter, sy maak n bedon derde lekker wild pie
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pietpetoors
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Tue Oct 07, 2014 3:03 pm

Vele dank
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Frederick
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Tue Oct 07, 2014 9:39 pm

Ore is gespits....
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Tue Oct 07, 2014 10:08 pm

Ek is natuurlik n vein proewer

So ek sal met graagte die beoordelaar wees :twisted: :twisted:
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Wed Oct 08, 2014 7:14 am

Bump
Last edited by Bushwacker on Wed Oct 08, 2014 4:48 pm, edited 1 time in total.
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Wed Oct 08, 2014 8:19 am

Die een sal nie werk nie, daar's nie knoffel in nie!!
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Wed Oct 08, 2014 12:42 pm

Ek dink die springbokke het heel goed gespeel Saterdag, so hulle resep het gewerk. :surrender:
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Wed Oct 08, 2014 2:48 pm

het nie vergeet nie, sine my ma vannaand Pieter
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Wed Oct 08, 2014 3:21 pm

Pieter, here's one for the bush;

Meat pie in braai grid:

4 - 6 servings
2x 400g rolls frozen puff pastry
1x 50g packet tomato paste
1/2 cup chutney
2 cups cooked curried mince (or whatever you choose)
1 onion,finely chopped and fried in oil
2 cups crated cheddar
1/4 cup milk
spray and cook

Spray a hinged braai grid thoroughly with spray & cook.Defrost the pastry and roll out the first one nice and thin,just smaller than the grid.Place this sheet of pastry on the bottom half of the grid.Then roll the next pastry roll out a little smaller than the first and set aside.Spread the tomato paste and chutney over the pastry on the grid.Sprinkle the mince,onion and cheese evenly over it.Keep the edge of the pastry clear,because it has to be folded over the top layer later.
Place the second layer of pastry over it and fold the edge of the longer sheet over the top one.Tightly press the two sheets closed all around so it forms a "parcel".Close the braai grid and paint the milk over the pastry on both sides so it can brown.(can add an egg yolk to the milk)
Don't close the grid too tightly,otherwise the pastry and filling will be squeezed out through the gaps in the grid.
Place the grid quite hgh over hot coals,turn it regularly,especially for the first few minutes,so it doesn't sag through the grid gaps.
Braai for about 30 minutes or until golden brown,while turning it regularly.
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Wed Oct 08, 2014 3:28 pm

Ek sal ook probeer om my tannie se resep te kry van Nababieb, naby Springbok in die Noord-Kaap, maar was nie mal daaroor nie en mense se smaak verskil. Deesdae se bokkies is nie meer so wild as jare terug nie, so ek persoonlik bly weg van die naeltjies sover moontlik (dalk een). Ek werk gewoonlik Ms's Balls se original chutney (nie te veel) deur die gaar vleis, voor ek die pastei begin. Lekker swart peper (grof), sout na smaak en petersielie (grof gemaal), poeier koljander, genoeg woestersous en gooi so lemoen skil op twee in 'n stoompot saam met die vleis. Biltong speserye werk baie goed! Backon kan werk en werk goed soos Buschwaker genoem het, jy kan dit ook afwissel met hoender nek velle en ander vet van die hoender. Skaapstertjies is natuurlik die beste bestandeel vir my want ek eet eintlik nie groente soos vark en hoender nie.

Laat ek nou tot die punt kom! Jy sal jou eie resep skep soos jy aangaan! Vleis moet gaar wees en na jou smaak gebalsem wees. Om resepte na tevolg dalk gaan jy teleurgesteld wee oor die uitkoms. Bou jou eie, dis my raad, dis die enigste manier hoe ons almal leer.
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