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.

Deeg

• 12 k Koekmeel
• 2 t Sout
• 5 t Bakpoeier
• 3 Eiers
• 2 Eetlp Wit Asyn
• 750g Margarien

1. Rasper margarien in meel, sout en bakpoeier.
2. Voeg genoeg water by asyn om 350ml te maak en klits eiers by.
3. Meng met meel.
4. Bak 25 min by 230°C.
5. Lewer 11 dosyn.
6. Vries rou en bak soos benodig.

Notas:

Ons het destyds nog die ‘panelite’ tafels gehad in die kombuis en die hele tafel vol deeg uitgerol.
Dan het ons stroke deeg in die lengte van die tafel gesny, vulsel ingesit in die hele strook en toegerol.
Dan het ons ‘n mosterdpoeierblikkie gebruik om die lengte af te merk sodat almal ewe lank is.

Vulsel

• 2 kg Maalvleis
• 2 kg Aartappels
• 2 eetl Steak & Tjops
• 2 tlp Sout
• ½ kg Gemengde groente

1. Kook vleis gaar en droog en voeg gaar groente en aartappels by.
2. Maak goed fyn.
3. Ons het sommer deur die vleismeule gemaal, of as ek minder maak het ek die voedselverwerker gebruik.
4. Ons het dan die koekiespuit gebruik om die vleis op die deeg te sit, daarom moes dit redelik fyn wees.
5. As jy ‘n teelepel gaan gebruik kan die vulsel maar growwer.

Translation

Meat Pasties

Dough

• 12 c Cake flour
• 2 t Salt
• 5 t Baking powder
• 3 Eggs
• 2 Tbsp White Vinegar
• 750g Margarine

1. Grate margarine into flour, salt and baking powder.
2. Add enough water to vinegar to make 350ml and beat in eggs.
3. Mix with flour.
4. Bake for 25 min at 230°C.
5. Makes 11 dozen. Freeze raw and bake as needed.

At the time we still had tables in the kitchen and rolled out the whole table full of dough.
Then we cut strips of dough the length of the table, put filling in the whole strip and rolled it up.
Then we used a mustard powder can to mark the length so that everyone is the same length.

Filling:

• 2 kg Minced meat
• 2 kg Potatoes
• 2 tbsp Steak & Chops
• 2 tsp Salt
• ½ kg Mixed vegetables

1. Cook meat until dry and add cooked vegetables and potatoes.
2. Grind well.
3. We simply ground through the meat grinder, or if I made less I used the food processor.
4. We then used the cookie cutter to put the meat on the dough, so it had to be quite fine.
5. If you are going to use a teaspoon, the filling can be coarser.