As I mentioned in the previous post, I was trying some of the ‘forgotten’ vegetables. The second vegetable I made was parsnip. I think parsnip is a bit less forgotten than the aardpeer as I have seen this more often and more people actually know how this vegetable tastes (but we didn’t). When I was preparing the parsnips, I already knew I was going to like this vegetable, as the smell really appealed to me. I chose to make individual pastries with minced meat and parsnips. I figured everyone would like this and it would make a nice combination with the aardperen. The two dishes also went into the oven at the same temperature, so it is actually easy to prepare them together.
What do you need?
◾20 grams cellery
◾500 grams minced meat (I used half pork, half beef)
◾3 tablespoons worcestershiresauce
◾2 teaspoons mild paprikapowder
◾ 10 puff pastry squares (from the freezer, defrosted)
◾ 1 egg
How to prepare the pastries
1: Pre-heat the oven to 200 degrees Celcius.
2: Take the skin off the parsnips and cut them into small parts using a food processor together with the onion and the cellery (you could grate them coarsely as well). You don’t want to process the vegetables too long, not untill it becomes a mash. You will need to see small parts.
3: Mix the minced meat in a bowls with the vegetables, worcestershiresauce and paprikapowder. Season with some pepper and salt.
4: Cut the corners off the puff pastry, making it round.
5: Divide the filling over the 10 puff pastry circles. Make sure to place the filling into the middle of the circles.
6: Fold over to close the pastry, pressing with your thumb and indexfinger to create a waved edge.
7: Place the pastries on an oven tray with baking paper on it.
8: Whisk the egg and brush the top of the pastries with the egg.
9: Bake them in the oven for 25 minutes untill the pastries look golden brown.
These pastries are perfect for a sunday dinner. It’s kind of a comfort food dinner, but with all of the vegetables in it, it is still on the healthier side. This recipe is also very suited for kids: they will love their own little pastries! The parsnip is detecable in the filling, but it is not too prominent. I really loved the taste of the filling! If you have a little bit of filling left, you can make tiny meatballs with it, like I did. The pastries make a perfect combination with the other forgotten vegetable: Aardpeer from the oven.