Dutch Pasteitjes, delicious puff pastry bowls filled with a meat, fish or vegetarian ragout. And making these puff pastry bowls yourself is very easy! They can be put together in a few minutes and then you have the tastiest, freshest and airiest Dutch pasteibakjes you have ever eaten. I'm sure you'll never buy one again!
We used to get a pasty on special occasions (like Christmas and Easter). A delicious puff pastry bowl filled with a ragout. Shrimp, game, beef ragout, and sometimes stuffed with mushrooms. And I loved it! Now I hadn't had a ragout for a while and I was really looking forward to it.
Because I still had some shrimp in the fridge, I made a delicious shrimp ragout with them. But no puff pastry bowl was in the house. Now making a Dutch pasteibakje is really very easy. The trays are in the oven within 5 minutes. And now I'll show you exactly how to make it!
Ingredients homemade Dutch pasteibakjes
A full list (yes, 2 ingredients 😉 with ingredients can be found at the end of this blog.
- Puff pastry - This recipe uses slices of butter puff pastry. If you want to make it really easy, use a roll of fresh puff pastry from the refrigerator (then you don't have to put the slices together anymore,
- Egg - Use a beaten egg to “stick” the puff pastry together. In addition, an egg wash gives the trays a nice shine.
How do you make puff pastry bowls?
A recipe that you can easily print can be found at the bottom of the blog.
- Take 4 sheets of puff pastry and place them against each other. Press the seams slightly.
- With a roller, roll the seams flat and the dough a little thinner, so that the total size of the dough is 12 x 12 inches (30 x 30 cm).
- Cut out 10 circles with a 3 inch (7 cm) diameter cutter. Place two circles on a baking tray lined with baking paper.
- Now take a 2 inch (4 cm) cutter and cut a circle in the middle of the 8 remaining circles and remove the puff pastry in the middle. You now get 8 rings of puff pastry. Place 2 circles of 2 inches (4 cm) apart on the baking tray next to the two circles.
- Brush the puff pastry on the baking tray with beaten egg. Place a ring on each of the 3 inches (7 cm) circles. Brush it with the egg wash and then place another ring on top (stacking). Repeat until you have a total of 5 layers of puff pastry. Brush the top with the egg as well.
- Poke holes in the bottom of the circle (in the container) with a fork. This way the bottom will not bulge during baking. Place the baking tray in the oven and bake for 20 minutes (in a preheated oven at 350 °F (180°C). Remove them from the oven and fill them immediately. And serve with a delicious homemade ragout!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Cooking ring 3 inches (7 cm)
- Cooking ring 2 inches (4 cm)
- Parchment paper
- Pastry brush
Ingredients
- 4 slices puff pastry, 4 x 4 inch, thawed
- 1 egg, size M, beaten
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 350 °F (180°C).
- Line a baking tray with baking paper.
- Remove the plastic from the puff pastry and place it in a square. Join the seams and press slightly.4 slices puff pastry
- Take a rolling pin and roll out the puff pastry to a piece of 12 x 12 inches (30 x 30 cm) (the seams are closed).
- Cut 10 circles out of the dough with a 3 inches (7 cm) baking ring. Place 2 circles on the baking sheet.
- Press a circle in the center of the remaining circles with a second baking ring of 2 inches (4 cm). Remove the small circle from the large circle. You now have 8 rings left. Place two 2 inches (4 cm) circles on the baking tray, next to the large circles (these will be the tops of the bowls).
- Brush the circles on the baking sheet with the beaten egg.1 egg
- Take two rings and place them on circles of 3 inches (7 cm) in diameter. Brush them with the egg wash as well.
- Now place two more rings on the circles, brush with egg and repeat until all rings are used. The puff pastry trays are now 5 puff pastry layers thick.
- Brush the top with egg.
- Poke holes in the bottom of the container with a fork.
- Place the baking tray in the oven and bake for 20 minutes until the pie shells are golden brown and cooked through.
- Fill with a ragout of your choice and serve.
Notes
- Make in advance - You can prepare the pie shells well by forming the packets of the puff pastry, making it in the morning, and keeping it in the fridge. Then all you have to do is bake them.
- Room Temperature - Store them in an airtight container at room temperature for up to two days. Before serving, bake them for 5 minutes at 320 °F (160°C) (preheated oven).
- Freezer - Store the pie shells in an airtight container in the freezer. This way they stay good for up to 1 month. Let them thaw in the refrigerator. Before serving, bake them for 5 minutes at 320 °F (160°C) (preheated oven).
Nutrition
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