500 g flour mixture for ciabatta bread
310 ml of water
450 g rumsteak (or peeled steak)
450 g waxy potatoes, in small cubes
250 g parsnips, in small cubes
1 large carrot, in small cubes
2 onions, fijngesnipperd
1 egg, lightly beaten
salt and pepper
1. Knead the flour with the water until a smooth, elastic dough. Wrap the dough in plastic wrap and chill at least 1 hour in the refrigerator.
2. Cut the meat into small cubes. Preheat the oven to 170°C. Roll the dough out to a large lap. Insert the 8 round circles of 20 cm diameter. Scoop in the center of each deegcirkel a spoonful of vegetable (onion + parsnip + carrot + potato) and divide the meat. Season with pepper and salt. Moisten the edges of the deegcirkels with some water and fold them around close.
3. Place the patties on a baking paper-lined baking tray. Brush with the beaten egg and bake them in 40 minutes, until golden brown and cooked.
No meat lovers? Try this bloemkoolsteak!
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