VLEESBROODJES/PASTRIES
In Suriname, this snack is enjoyed by young and old, especially when spiced up with Madame Jeannette, an aromatic pepper AKA Scotch Bonnet (see picture below).
1. Filling Mix
1 lbs ground sirloin
1 onion chopped
1/4 tsp salt
1 egg, mixed with
1 Madame Jeanette, finely minced to evenly distribute the aroma
1 tsp mustard
Worchestershire sauce
Celery leaves chopped
In a pan, heat a little oil and sauté the onions until glazed. Add the meat, mixing the onion and add all other ingredients except the egg. Make a rouge with 1/2 cup flour and 1/2 cup water and add to the meat mixture. When it comes to a boil, let the filling cool off (preferably in the fridge).
2. Pastry
1 stick very cold Butter (1/4 lbs)
1 1/2 cups flour (1/2 lbs)
1/4 tsp salt
1/3 cup cold water mixed with ice and
1 Tbsp lemon juice (or apple cider vinegar)
Line a baking pan with plastic foil.
In a container mix flour with salt. Add the stick of butter, cut the butter lengthwise in four blocks , then evenly slice into pieces. Mix the flour evenly with the butter pieces. Drop in the liquid slowly while stirring (swirling) the flour mixture with a fork until flour is incorporated with liquid and butter chunks are still visible.
For a vegatarian variation use apple cut in chunks and mix with 1 tsp of cinnamon. Put the filling in the middle of one sheet bring the ends on top of the apples overlapping.
* Suriname is a melting pot of different cultures with Amerindians as original habitants. Through the centuries other cultures such as African, Indian, Creole, Indonesian, Chinese, Lebanese and Jewish all blended in and Surinamese food was created.
1 Madame Jeanette, finely minced to evenly distribute the aroma
1 tsp mustard
Worchestershire sauce
Celery leaves chopped
In a pan, heat a little oil and sauté the onions until glazed. Add the meat, mixing the onion and add all other ingredients except the egg. Make a rouge with 1/2 cup flour and 1/2 cup water and add to the meat mixture. When it comes to a boil, let the filling cool off (preferably in the fridge).
2. Pastry
1 stick very cold Butter (1/4 lbs)
1 1/2 cups flour (1/2 lbs)
1/4 tsp salt
1/3 cup cold water mixed with ice and
1 Tbsp lemon juice (or apple cider vinegar)
Line a baking pan with plastic foil.
In a container mix flour with salt. Add the stick of butter, cut the butter lengthwise in four blocks , then evenly slice into pieces. Mix the flour evenly with the butter pieces. Drop in the liquid slowly while stirring (swirling) the flour mixture with a fork until flour is incorporated with liquid and butter chunks are still visible.
Press the mixture with the fork to hold together and transfer to the lined baking pan. Cover the dough with plastic foil. Press with the palm of your hand to a rectangle 8x 11. Dust the dough with flour to prevent sticking if necessary. Fold the dough 1/3 from the right on to the middle, and again from the left. Press the dough again to a rectangle or roll out evenly, and fold again.
Refrigerate for 1 hour.
Roll out the dough to a rectangle. Divide in 4 pieces. Roll each piece into 16x4. On a sheet of plastic foil put about 1/4 of the filling, cover and stretch to a sausage. Place the filling on the dough and make a roll. Shock freeze until all rolls are made (30 min).
3. Eggwash
1 egg yolk
1 tbls milk
a dash of salt
Mix everything together and brush on the rolls. Make indents diagonally and cut each roll into 6 pieces of about 2 1/2 inches. Line vleesbroodjes on a baking sheet with parchment paper and bake 425 degrees Fahrenheit for 25 minutes or until brown.
Refrigerate for 1 hour.
Roll out the dough to a rectangle. Divide in 4 pieces. Roll each piece into 16x4. On a sheet of plastic foil put about 1/4 of the filling, cover and stretch to a sausage. Place the filling on the dough and make a roll. Shock freeze until all rolls are made (30 min).
3. Eggwash
1 egg yolk
1 tbls milk
a dash of salt
Mix everything together and brush on the rolls. Make indents diagonally and cut each roll into 6 pieces of about 2 1/2 inches. Line vleesbroodjes on a baking sheet with parchment paper and bake 425 degrees Fahrenheit for 25 minutes or until brown.
Tip: If you want to make circles, take a big glass or cut out circles with pastry knife.
For a vegatarian variation use apple cut in chunks and mix with 1 tsp of cinnamon. Put the filling in the middle of one sheet bring the ends on top of the apples overlapping.
* Suriname is a melting pot of different cultures with Amerindians as original habitants. Through the centuries other cultures such as African, Indian, Creole, Indonesian, Chinese, Lebanese and Jewish all blended in and Surinamese food was created.
