Savoury Sint banketletter


For the pastry
  • 225 grams Echte Boter (unsalted)
  • 320 grams plain flour
  • 7 grams salt
  • 150 ml cold water
For the filling
  • 500 grams beef/pork mince
  • 1 egg (+ 1 egg for glazing the pastry)
  • 50 grams dried breadcrumbs
  • 1 tsp salt
  • 1/2 tsp grated nutmeg
  • 1 tbsp Worcestershire sauce

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  1. 10 minutes before you begin to make the pastry put the butter in the freezer.
  2. In a bowl mix the flour and salt. Grate (or finely dice) the butter and add to the flour. Add the water and mix with a fork till the pastry begins to come together.
  3. Tip the pastry mix out onto the counter and quickly and gently bring it together by hand. If you can still see pieces of butter then the pastry is not overworked.
  4. Flour the counter and roll out the pastry into a long rectangle. Fold the bottom half 2/3 up on itself, and fold the top part over the bottom, like folding a letter. Turn the pastry through 90 degrees and repeat the folding.
  5. Wrap the pastry in clingfilm and rest in the fridge for at least 30 minutes.
  6. Preheat the oven to 200 degrees.
  7. To make the filling, mix the mince, 1 egg, breadcrumbs, salt, nutmeg and Worcestershire sauce well.
  8. Roll the pastry out into a 60 x 20 cm rectangle. Place the filling along the middle of the length of the pastry, leaving a gap along each long side of about 2 cm.
  9. Fold the ends of the pastry in, and roll the pastry over the filling to form a long ‘sausage roll’. Press the pastry ends firmly together to seal. Shape the roll into a letter S on a baking tray covered with greaseproof paper, making sure the sealed edge is underneath.
  10. Glaze the pastry with beaten egg and bake in the oven for 20 minutes.
  11. Serve at room temperature.

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