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Pasteideeg

  • Marianne Jacoby
  • Apr 6, 2016
  • 1 min read

Meng in voedselverwerker : 500 gr bruismeel,1 t sout en 250 gr gerasperde yskoue botter. Maak aan met 500 ml room tot sagte hanteerbare deeg. Bedek met kleefplastiek. Verkoel 30min in yskas. Gebruik vir soet of sout vulsel. Smeer boonste deel met geklitste eier en bak by 200 gr C tot goudbruin

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