Kalkoenpastei

Kalkoenpastei Recipe from South Africa | Puff Pastry, Turkey, Onions, and Spices

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Kalkoenpastei, also known as turkey pie, is a delicious and hearty dish that is perfect for a special occasion or a comforting family meal. This recipe features tender turkey meat cooked with aromatic spices and vermicelli, all encased in a flaky puff pastry crust.

History

Kalkoenpastei has its origins in Dutch cuisine, where it is a popular dish served during holidays and celebrations. The combination of turkey meat with savory spices and a buttery pastry crust has been enjoyed by generations of Dutch families.

Ingredients

How to prepare

Line a flat pie-dish or a large plate with puff pastry.
Spread the following filling over it, leaving an edge of about an inch.
For the filling, cut up one or two turkeys.
Heat a little fat and brown some thinly sliced onions, but do not let them become too dark.
Then put in the turkey and braise it gently.
Add some cloves, a few allspice, a bay leaf, and some peppercorns.
If necessary, add a little water.
When the meat is almost cooked, add a little vermicelli (laxa) and some sago.
Let all the ingredients simmer until the turkey is cooked.
Remove the bones and cut the meat into small pieces.
Spread the meat evenly over the pastry and cover it with a second layer.
Prick it and brush it with egg.
Then bake it in a hot oven until it is nice and crisp.
The oven must be hot; otherwise, the pastry will not become flaky.

Variations

Substitute chicken for turkey for a lighter version of the pie.
Add diced vegetables like carrots and peas to the filling for extra flavor and nutrition.

Cooking Tips & Tricks

Be sure to braise the turkey gently to ensure that it stays tender and juicy.

- Adding vermicelli and sago to the filling gives the pie a unique texture and flavor.

- Brushing the pastry with egg before baking will give it a beautiful golden color and a crisp finish.

Serving Suggestions

Serve the kalkoenpastei hot with a side of cranberry sauce and a green salad for a complete meal.

Cooking Techniques

Braising the turkey gently ensures that it stays moist and tender.

- Baking the pie in a hot oven ensures that the pastry becomes flaky and golden brown.

Ingredient Substitutions

Use chicken or beef as a substitute for turkey.

- Use puff pastry sheets instead of making your own pastry.

Make Ahead Tips

You can prepare the filling for the kalkoenpastei ahead of time and assemble the pie just before baking. This makes it a great dish for entertaining.

Presentation Ideas

Serve the kalkoenpastei on a large platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the kalkoenpastei with a glass of red wine or a cold beer for a delicious meal.

Storage and Reheating Instructions

Store any leftover kalkoenpastei in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 22g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin B6, and niacin.

Alergens

Contains wheat (gluten), eggs

Summary

Kalkoenpastei is a balanced meal that provides a good amount of protein, carbohydrates, and fats. It is also rich in vitamins and minerals, making it a nutritious choice for a family dinner.

Summary

Kalkoenpastei is a classic Dutch dish that is perfect for a special occasion or a cozy family dinner. With its tender turkey meat, flavorful spices, and flaky pastry crust, it is sure to be a hit with your loved ones.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Kalkoenpastei. It was tucked away in an old, dusty cookbook that had belonged to my great-grandmother. The pages were yellowed and fragile, but the recipe for the savory turkey pie was still legible. As I read through the ingredients and instructions, I could almost smell the delicious aroma wafting from the pages.

Growing up, my family didn't have much money, so we didn't have extravagant meals very often. But on special occasions, like Thanksgiving or Christmas, my mother would always make a turkey. She would spend hours in the kitchen, roasting the bird until it was golden brown and juicy. The whole house would be filled with the mouthwatering scent of turkey and spices.

I always loved helping my mother in the kitchen, watching as she seasoned the turkey with herbs and spices, and basted it with butter to keep it moist. I would stand on a stool next to her, stirring pots and pans, and sneaking tastes of whatever she was cooking. I learned so much from her about cooking and baking, and I always looked forward to the holidays when she would make her famous turkey pie.

But as I grew older and started my own family, I wanted to try new recipes and experiment with different flavors. That's when I stumbled upon the recipe for Kalkoenpastei in my great-grandmother's cookbook. The name itself sounded exotic and intriguing, and I knew I had to give it a try.

I gathered all the ingredients I would need – a whole turkey, mushrooms, onions, butter, flour, and a few secret spices that gave the pie its unique flavor. I spent the entire day preparing the dish, just like my mother used to do with her turkey. I roasted the turkey until it was perfectly cooked, then shredded the meat and combined it with the sautéed mushrooms and onions.

The next step was to make the creamy sauce that would bind everything together. I melted butter in a saucepan, added flour to make a roux, and slowly whisked in chicken broth until the sauce was smooth and thick. I seasoned it with salt, pepper, and a pinch of nutmeg, then poured it over the turkey and mushroom mixture.

I rolled out a sheet of puff pastry and carefully draped it over the filling, sealing the edges with a fork. I brushed the top with an egg wash to give it a golden sheen, then popped it in the oven to bake until the crust was flaky and golden brown.

As the pie baked, the tantalizing aroma filled the kitchen, just like it used to when my mother made her turkey. I couldn't wait to taste it and see if it lived up to my expectations.

When the timer finally went off, I pulled the pie out of the oven and let it cool for a few minutes before slicing into it. The pastry was crisp and buttery, the filling was rich and savory, and the flavors were a perfect balance of herbs and spices.

I served the Kalkoenpastei to my family that evening, and they all raved about how delicious it was. My children asked for seconds, and even my husband, who was usually a picky eater, couldn't get enough of it.

From that day on, Kalkoenpastei became a family favorite, a dish that we would make for special occasions and holidays. I felt a sense of pride knowing that I had discovered a new recipe that would be passed down through the generations, just like my great-grandmother's cookbook had been passed down to me.

And as I sat at the dinner table that evening, surrounded by my loved ones and enjoying the fruits of my labor, I couldn't help but feel grateful for the legacy of cooking and sharing recipes that had been handed down to me. Cooking wasn't just about nourishing our bodies – it was about nourishing our souls, creating memories, and bringing us closer together as a family. And for that, I would always be thankful.