Tuesday, December 2, 2014

Sinterklaas: Hartige Banketstaaf

Sinterklaas is getting closer and closer and we can't stop baking ;) In the past weekend we didn't go for a sweet treat though. But Nick chose to make a savoury variation on a banketstaaf. This is normally a flaky roll stuffed with almond paste. But in the savoury version minced meat is used. It is perfect for lunch but will also go well with a nice bowl of soup for an evening meal. We just ate tiny slices as an afternoon snack. The original recipe comes from the AH website.

Hartige Banketstaaf: (serves 8)
- 8 sheets of puff pastry
- 2 tbsp flour
- 250 gr vegetarian minced meat
- 0.5 tsp oregano
- 1 clove of garlic, minced
- 1 grilled bell pepper (from a jar), in tiny pieces
- cayenne pepper
- 1 egg yolk (leave out for a vegan version)

Pre heat the oven to 180 degrees. Defrost you puff pastry. Place the sheets of puff pastry on top of each other. Flour your work space and roll the puff pastry into a rectangle. Mix the minced meat with the bell pepper, garlic, oregano and cayenne to taste. With wet hands, form a sausage from the meat mixture. Lay the puff pastry on a baking sheet and place the sausage in the middle of the puff pastry. Close the pastry around the sausage and close the seam. Place the roll on the baking sheet with the seam down.
Beat the egg yolk and coat the top of the pastry with the yolk. Place in the oven for about 45 minutes.

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