Met ‘n ryk, smaaklike vulsel wat verskeie voorkeure bevredig, is ‘n pepersteak-pastei gewis die resep om te volg:\r<\/p>\n\n\n\n
Bestanddele\r<\/p>\n\n\n\n
400 g beesvleisblokkies\r<\/p>\n\n\n\n
1 tl koekmeel\r<\/p>\n\n\n\n
2 eetl steakspeserye van jou keuse\r<\/p>\n\n\n\n
2 eetl olie\r<\/p>\n\n\n\n
1 groot ui, gesny\r<\/p>\n\n\n\n
1 groen soetrissie, fyn gekap\r<\/p>\n\n\n\n
1 eetl fyngedrukte knoffel\r<\/p>\n\n\n\n
2 eetl vars tiemie\r<\/p>\n\n\n\n
2 eetl gemaalde peper\r<\/p>\n\n\n\n
400 g gesnyde sampioene\r<\/p>\n\n\n\n
1 eetl tamatiepasta\r<\/p>\n\n\n\n
1 blokkie beesvleisaftreksel opgelos in 300 ml water\r<\/p>\n\n\n\n
200 ml room\r<\/p>\n\n\n\n
1 tl pietersielie\r<\/p>\n\n\n\n
400 g klaargemaakte blaardeeg\r<\/p>\n\n\n\n
1 geklitste eier\r<\/p>\n\n\n\n
1 tl sout\r<\/p>\n\n\n\n
8 snye wit cheddarkaas\r<\/p>\n\n\n\n
Metode\r<\/p>\n\n\n\n
1. Bedek die biefstukrepies in ‘n bak met sout, peper, meelblom en vleisspeserye.\r<\/p>\n\n\n\n
2. Voeg 1 eetlepel olie by ‘n verhitte pan en braai die biefstukrepies op hoog totdat hulle goudbruin is.\r<\/p>\n\n\n\n
3. Voeg die oorblywende olie by die pan, saam met die ui en groenrissie. Braai totdat die groente ‘n bruin kleur begin kry.\r<\/p>\n\n\n\n
4. Voeg die knoffel en tiemie by en braai vir ‘n minuut voordat die sampioene bygevoeg word.\r<\/p>\n\n\n\n
5. Kook totdat die sampioene begin bruin word, voeg dan die tamatiepasta by en meng goed.\r<\/p>\n\n\n\n
6. Voeg die room en beesvleisaftreksel by. Bedek met ‘n deksel en kook oor \r<\/p>\n\n\n\n
medium hitte totdat die aftreksel verminder en ‘n lekker dik sous gevorm het \u2013 ongeveer 30 minute.Voeg die pietersielie by. Sit eenkant en laat heeltemal afkoel.\r<\/p>\n\n\n\n
7. Verhit die oond tot 200 \u00b0C.\r<\/p>\n\n\n\n
8. Sny die blaardeeg in vyf sirkels. Skep twee eetlepels van die afgekoelde biefstuk-\r<\/p>\n\n\n\n
en-sampioenmengsel op die een kant van die deegblad met ‘n sny wit cheddarkaas; vou dan die ander kant oor die vulsel en druk dit in sodat die vulsel in die deegdop verse\u00ebl is. Sny ‘n klein kruisie bo-op elke pastei met ‘n skerp mes sodat stoom kan ontsnap terwyl dit bak.\r<\/p>\n\n\n\n
9. Klits die eier en verf dit dan oor die pasteie. Bak totdat die deeg ‘n mooi goudbruin kleur het \u2013 ongeveer 30 minute.\r<\/p>\n\n\n\n
10. Laat die pasteie vir vyf minute afkoel voor opdiening.\r<\/p>\n\n\n\n
Bron: Food Lover’s Market recipes: foodloversmarket.co.za\/recipe\/pepper-steak-pie-recipe\/<\/p>\n\n","protected":false},"excerpt":{"rendered":"
Met ‘n ryk, smaaklike vulsel wat verskeie voorkeure bevredig, is ‘n pepersteak-pastei gewis die resep om te 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