sr1205_koshoof_2_
Stap vir stap

VIDEO: Herman maak stap-vir-stap lamskenkel-pastei

Lamskenkel-pastei
6 porsies

• 6 groot lamskenkels
• 80 g koekmeel
• 60 ml olyfolie
• 1 x 70 g-boksie Kaaps-Maleise kerriepoeier
• 10 ml vinkelsaad
• 2 x 400 g-blikke kersietamaties
• 500 ml beesvleisaftreksel
• 250 ml rooiwyn
• sout en varsgemaalde swartpeper

Deeg

• 400 g (720 ml) koekmeel
• 200 g (220 ml) botter
• 120 ml yswater

Verhit oond tot 100 °C. Rol skenkels in meel. Verhit olyfolie in middelslagpot.
Braai vleis in pot tot goudbruin. Voeg kerriepoeier en vinkelsaad by. Braai vir nog 5 minute.Voeg tamaties, aftreksel en wyn by. Geur goed met sout en swartpeper. Sit deksel op en bak in warm oond oornag, of vir sowat 8 uur, tot vleis van been wegtrek.

Verwyder skenkels uit sous en trek vleis van been af.Hou bene eenkant. Voeg van potsous by vleis tot vulsel lekker klam is.

Deeg
Verhit oond tot 180 ˚C. Plaas meel en botter in voedselverwerker en meng op hoë spoed tot dit lyk soos fyn broodkrummels. Voeg yswater by en meng tot alles in ’n bal saamkom. Sit in yskas tot yskoud. Rol koue deeg tot 3 mm dik op meelbestrooide oppervlak uit. Sny 6 sirkels van 20 cm uit. Rol die orige deeg weer tot 3 mm dik uit en sny sirkels van sowat 8 cm uit. Spuit muffinpan met 6 groot holtes met kleefwerende kossproei en voer met groot deegsirkels uit. Verdeel vleismengsel tussen pasteie. Plaas skoon skenkelbeen in middel. Sit kleiner deegsirkel bo-op en druk deur been. Seël die rande deur deeg met vurk vas te druk. Bak vir 20 – 25minute of tot goudbruin.
Sit voor met ertjies. (Resep in jou Mei 2012-uitgawe)

  • Jennifer

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