Pork 'Pronkpastei': A Taste of 17th Century Amsterdam
with onion chutney & seed-studded mesclun salad
Serve up a piece of Amsterdam's history with this 'Pronkpastei', a true classic inspired by Dutch cuisine and artwork from the 17th century. With this recipe, you can bring the paintings to life as the perfect showpiece to celebrate 750 years of Amsterdam in style!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
⅓ roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
½ piece
Garlic
½ piece
Onion
½ piece
Parsnip
½ piece
Carrot
1 pinch
Nutmeg
20 g
Onion chutney
5 g
Fresh sage
(May be present: Selderij)
40 g
Mesclun
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
10 g
Sunflower seeds
(May be present: Sesamzaad, Noten, Macadamianoten, Amandelnoten, Paranoten, Pinda's, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
Not included in your delivery
50 milliliters
Low sodium beef stock
½ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
[Plant-based] milk
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock.
- Chop the onion and crush or mince the garlic. Wash or peel the parsnip and carrot, then finely dice both.
- Melt a knob of butter in a large wok or deep frying pan over medium-high heat.
- Fry the onion, garlic, carrot and parsnip for 5 - 7 minutes. Season generously with salt and pepper.
- Cut open the sausage and squeeze the meat into the pan, then fry for 3 minutes.
- Finely chop the sage leaves.
- Grate a pinch of nutmeg directly into the pan, then add the sage, the onion chutney and the stock.
- Bring to a boil and cook for 2 - 3 minutes, or until reduced (see Tip).
Tip: if necessary, add 0.5 tbsp flour per person so as to thicken it.
- Transfer the filling to an oven dish (see Tip).
- Top with the pastry, then cut off the excess and set aside. Use a fork to pierce the surface of the pie several times.
- Cut six evenly sized strips out of the excess pastry.
- Use these to make three crosses on top of the pie.
Tip: use an extra oven dish if you're cooking for more than three people.
- Brush the top of the pie with some milk, then bake in the oven for 20 - 25 minutes until golden-brown.
- In the meantime, heat a clean frying pan over medium-high heat and toast the sunflower seeds until golden-brown.
- Remove from the pan and set aside.
- In a small bowl, combine the white wine vinegar with the mustard seeds.
- Season to taste with a pinch of salt.
- In a bowl, combine the lettuce with some extra olive oil as preferred.
- Season to taste with salt and pepper.
- Serve the pie with the salad alongside.
- Garnish the salad with the mustard seeds and the sunflower seeds.
