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Lentepastei
Klaar te maken in 105-115 minuten
Ca. 15 stuks
Ingrediënten
300 g bladerdeeg
1 rode paprika
1 gele paprika
3 lente-uien
1 kg gehakt
1 fijngehakt teentje knoflook
100 g paneermeel
2 eieren
Zout
Versgemalen peper
Paprikapoeder
2 theelepels matig pikante mosterd
Om te bestrijken
1 eierdooier
Water
Bereiding
Snij de paprika's in kleine blokjes en
snij de lente-uien in ringen.
Meng het gehakt met de groenten, het
knoflook, het paneermeel, de eieren, de
kruiden en de mosterd.
Vet een rechthoekige bakvorm (ca. 30
cm) in en bedek deze met bakpapier.
Rol het bladerdeeg uit (ca. 45 x 50 cm).
Bedek de bakvorm daarmee zo dat aan
de zijkanten ongeveer evenveel deeg
over de randen hangt. Doe het
gehaktmengsel erin en druk het er
goed in. Sluit de pastei met het deeg
dat over de randen hangt. Bestrijk
daarbij de onderste deegranden met
water en druk deze goed aan.
Snij met een mes 3 ruiten van ca. 3 x
3 cm uit het deegdeksel. Versier de bo
-
venkant van de pastei met de ruiten.
Meng de eierdooier met wat water en
bestrijk het bladerdeeg daarmee. Laat
de pastei garen.
Instellingen
Ovenfunctie Profi d
Aantal/soort
stoomstoten
2
Temperatuur 180–200 °C
Hoeveelheid wa-
ter
Ca. 200 ml
Niveau 1
1e stoomstoot 20 minuten na de
start van het berei-
dingsproces
2e stoomstoot 15 minuten later
Bereidingstijd 55–65 minuten
Recepten
166
166


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