Vleispasteitjies

Deeg:

• 625g margarien
• 6 k meel
• 1/2 t kremetart
• 1 1/2 t sout
• 3 eiergele
• 60ml witasyn
• 3/4 k yswater

1. Vryf 625g margarien in; 6 k meel; 1/2 t kremetart en 1 1/2 t sout.
2. Maak aan met 3 eiergele en 60ml witasyn saamgeklits in 3/4 k yswater.
3. Vou toe in plastiek en plaas in yskas vir ten minste 6 ure.
4. Die beste resultate word verkry wanneer deeg koud is.

Vulsel:

• 1kg gemaalde vleis
• 1/2 t sout
• 1/4 c blatjang
• 1/2 t aromat
• 1/4 t naeltjies
• 1/2 t mostet
• 1/2 pakkie Knorr Meat Ball Maker
• 1/4 c hawermout
• 1 sny geweekte bruinbrood

1. Kook saam 1kg gemaalde vleis, 1/2 t sout en 1/4 k blatjang.
2. Sodra vleis deurgekook is, voeg by 1/2 r aromat, 1/4 t naeltjies; 1/2 t mostet; 1/2 pakkie Knorr Meat Ball Maker en 1/4 k hawermout.
3. 1 sny geweekte bruinbrood.
4. Druk al die water uit die brood. (ek sit nooit die brood in nie die hawermout bind die vleis genoeg)
5. Meng alles goed en laat prut vir 14 minuut.
6. Druk in glasbak en laat koud word in yskas.
7. Sny stroke en plaas op uitgerolde deeg.
8. Vou toe en rol om sny in verlangde groottes, smeer met geklitste eier.
9. Bak tot mooi bruin by 180C of 350F.

Translation

Meat Patties

Dough:

• 625g margarine
• 6 cup flour
• 1/2 t cream cheese
• 1 1/2 t salt
• 3 egg yolks
• 60ml white vinegar
• 3/4 cup ice water

1. Rub in 625g margarine; 6 cup flour; 1/2 t cream cheese and 1 1/2 t salt.
2. Make with 3 egg yolks and 60ml white vinegar whisked together in 3/4 k ice water.
3. Wrap in plastic and refrigerate for at least 6 hours.
4. The best results are obtained when dough is cold.

Filling:

• 1kg minced meat
• 1/2 t salt
• 1/4 cup chutney
• 1/2 t aromatic
• 1/4 t cloves
• 1/2 t mustard
• 1/2 package of Knorr Meat Ball Maker
• 1/4 cup oats
• 1 slice of soaked brown bread

1. Cook together 1kg minced meat, 1/2 t salt and 1/4 k chutney.
2. Once meat is cooked through, add 1/2 r aromatic, 1/4 t cloves; 1/2 t mustard; 1/2 package of Knorr Meat Ball Maker and 1/4 k of oatmeal.
3. 1 slice of soaked brown bread.
4. Squeeze all the water out of the bread. (I never put the bread in, the oatmeal binds the meat enough)
5. Mix everything well and simmer for 14 minutes.
6. Press into glass bowl and let cool in fridge.
7. Cut strips and place on rolled out dough.
8. Fold and roll to cut into desired sizes, brush with beaten egg.
9. Bake until nicely browned at 180C or 350F.