Dutch Frikandelbroodje With Curry Sauce
Crispy puff pastry filled with frikandel and curry sauce - easy to make, golden, and delicious. A Dutch snack classic baked to perfection.
Ingredients
- ⅔ pound puff pastry fresh (sheet about 20 x 12 inches) 50 x 30 centimeters))
- 2 tablespoons curry sauce
- 5 frikandellen Preferably oven
- 1 egg small , beaten
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat oven to
400 °F. - Cut puff pastry into 5 equal strips along the short side.⅔ pound puff pastry
- Spread a thin line of curry sauce down the middle of each strip, leaving 2 centimeters clear at the top and bottom.2 tablespoons curry sauce
- Place a frikandel on each strip.5 frikandellen
- Fold the pastry over to enclose the sausage completely.
- Press edges with a fork to seal.
- Score diagonal lines on top with a sharp knife.
- Brush tops with beaten egg.1 egg
- Place on a baking tray lined with parchment paper.
- Bake for 20 minutes until golden brown and puffed.
- Cool slightly before serving.
NOTES
1. Can I use frozen puff pastry? Yes, absolutely! If necessary, halve the frikandellen. It works beautifully.
2. What kind of curry sauce should I use? A Dutch-style curry ketchup or curry sauce works best - sweet, spicy, and not too thick.
3. Variations
- Add onions to the curry sauce and serve with mayonnaise for a “frikandel speciaal” version.
- Brush with sesame seeds for a bakery-style finish.
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze before baking, then bake directly from frozen at 400 °F (200 °C) for 25 minutes.
- Reheat in the oven at 350 °F (180 °C) for 10 minutes to keep the pastry crispy.
Nutrition
Calories: 463kcal | Carbohydrates: 37g | Protein: 10g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 526mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 0.3mg | Iron: 3mg
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