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March 4, 2021

Pastry made Easy for RSG

Posted on May 1, 2013 by in beef, rsg

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Pastry is a problem for so many cooks and again this weekend at the SA Cheese Festival, I was asked so many times, what the secret to good pastry is! My answer is simple: Know the basic stuff and you are halfway there.

Pastry making does not have to be that difficult. As with so many other processes, life is to short to sweat about stuff. I will show you the easy pastry recipes, the recipes that will make your life easier, not more difficult.  O f course we all want to, at some stage, try our hand at the integrate processes of real puff pastry, but I am talking about life here…… mom comes home at 5 and has to serve supper at 6. Yes, you can stop at the shop and buy some puff pastry… or you can make your own. It cost less and it tastes way better!

Beef Empanadas

The cottage cheese recipe was given to me yesterday in a coffee shop by my dear friend and chair lady of the Fynproewersgulde, Retha Cronje. I made little Spanish Empanadas with the pastry today and it was delicious. Flaky, crumbly and rich pastry, just the way I like it. So in this post I will aim to share a whole variety of easy pastry recipes. Recipes that have been passed down through generations on little scraps of paper. I love those recipes, because they work.

First recipe for pastry has to be our “Slap Degie vir menige gebruik” ( Soft all-purpose batter)


Slap Degie


250 ml self-raising flour

1 egg

125 ml milk

125 ml vegetable oil



Place flour in a mixing bowl. Break egg in a cup, fill halfway with milk and then to the top with oil. Beat the egg, milk and oil mixture and add to the flour. Use this  batter/pastry to cover sweet or savory pies.


Easy Puff-pastry


550 g flour

500 g butter

5 ml cream of tartar

5 ml salt

250 ml boiling water


Place the flour and cream of tartar in a mixing bowl. Cut the butter into cubes and pour the boiling water over it and allow to melt to lumpy consistency. Pour over the flour and mix. The mixture will look like thick sour milk, but just pour it out onto some cling film, cover and leave in fridge  until set, a few hours. Roll out and use as needed.


Gluten-free Almond Pastry


500 ml ground macadamia nuts (or almonds )
45 ml butter
1 egg
½ t salt
½ t dry mustard


Place all the ingredients for the crust in a food processor and mix well. Press the dough into a 23cm loose bottom  tart pan and make holes in the pastry with a fork. Place in the fridge to rest for at least 30 minutes. Preheat the oven to 180 C and bake the tart crust until lightly browned. Refrigerate.


Choux Pastry


250 ml boiling water
125 ml butter
250 ml cake flour
3 jumbo eggs or 4 large


Preheat the oven to 180C.  Prepare a baking sheet by  spraying it with non-stick spray or lining it with baking paper. Boil the water in a small pot  and add the butter and allow to melt. Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot. Remove from the heat and place the mixture in the bowl of your mixer. Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs. Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper. Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam. Place back in the oven, with heat now reduced to 160C. Bake for another 5 minutes or until choux buns have now hardened. Remove from the oven and allow to cool on a wire rack.


Sweet Short Crust Pastry


300 g(2 cups) self-raising flour

50 g caster sugar

125 g butter – cold and cubed

3 extra large egg yolks

Ice water


Place flour and sugar into a food processor and pulse until mixed. Add the butter cubes and pulse a few times to cut the butter into the flour mixture. Beat the egg yolks and add it to flour mixture. Pulse a few more times until the dough starts to form a ball. Add a little ice water if too stiff. Remove from the processor and throw out on a floured surface. Bring together with your hands and cover with cling film.  Refrigerate for at least an hour.


Cottage Cheese Pastry


250 ml cottage cheese

250 ml butter – room temperature

250 ml flour


Place all the ingredients in a food processor and pulse until it comes together in a ball. Press into a flat disc and cover with cling film. Keep  in refrigerator until needed.

 Tomorrow morning just after the 9 o’clock news, I will be  back in my seat at RSG studios, chatting to you about easy pastry recipes. I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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27 Responses to “Pastry made Easy for RSG”

  1. Ambelene 1 May 2013 at 9:01 pm #

    Great stuff Nina, having all these wonderful pastries on hand like thsi

    • jacqueline 2 May 2013 at 10:10 am #

      Nina Baie dankie vir die lekker deeg resepies hoe lank moet die slap deegie in die oond wees en teen watter grade,asook die deegie wat jy vandag op RSG gegee het om pies mee te maak

      • nerinatimm 2 May 2013 at 11:57 am #

        Hello Jacqueline, baie dankie dat jy luister! Ek bak maar die slap degie op 180 C vir so 30-35 minute, hang af hoe dik dit is. Ek hoop jy kom reg!!

      • nerinatimm 3 May 2013 at 10:55 am #

        My plesier, ek doen mos maar alles op 180 C, maar miskien kan jy die pasteie op 200 C doen!

    • nerinatimm 3 May 2013 at 10:55 am #

      My pleasure!

  2. Joey 2 May 2013 at 10:23 am #

    Thanks for recipes. Do you have a recipe for Wheat free bread? I bought some wheat free ingredients including pea,rice and maize. Thanks

    • nerinatimm 2 May 2013 at 11:55 am #

      I will have to do some research for you, just give me some time, ok!

  3. Liz vd Westhuizen 2 May 2013 at 2:34 pm #

    Can I have the recipe for spanish Empanades, thank you very much

    • nerinatimm 3 May 2013 at 10:54 am #

      Thank you Liz, I just browned some onion, peppers with cumin and smoked paprika and then the meat. Added stock and a little tomato paste. Lastly added some frozen vegetables……I’m afraid I don’t have a proper recipe.

  4. Jeff @ Cheeseburger 2 May 2013 at 2:47 pm #

    Thanks a lot nina. You’re making my life easier. I’ve always have had a hard time with pastry.

    • nerinatimm 3 May 2013 at 10:55 am #

      My pleasure Jeff!

  5. whitey 2 May 2013 at 8:03 pm #

    ek het vandag na jou geluister op rsg.Dankie vir die vinnige deeg resepte help my baie. Soek al lankal na so ‘n deeg resep,baie dankie

    • nerinatimm 3 May 2013 at 10:56 am #

      Groot plesier!

  6. Jorita 3 May 2013 at 7:23 am #

    Baie dankie vir die slapdeegresep!Het bestuur en kon toe nie die ander deegresep volg nie.Kan jy my se waar ek dit kan kry?Lekker dag!

    • nerinatimm 3 May 2013 at 10:52 am #

      Al die resepte wat ek gelees het is hierbo!

  7. Àisha 4 May 2013 at 3:52 pm #

    Wow Nina!!! I’ve tried some of your recipes n they divine.

  8. Zirkie 5 May 2013 at 12:44 pm #

    Thanks, Nina! Great to have all the pastry recipes!

  9. Rina Bredenkamp 6 May 2013 at 7:36 am #

    Van ek die eerste keer die pof deeg gemaak het,het ek altyd in my vrieskas en gebruik dit vir alles.Ek het n wonderwerk geleer en die resep is so kort jy gee dit uit jou kop vir die volgende Kokkedoor

  10. Chantal Hearn 16 May 2013 at 9:14 am #

    Nina, die Sweet Short Crust Pastry kan ‘n mens dit vries?

    • nerinatimm 16 May 2013 at 2:04 pm #

      Ek dink ‘n mens kan dit beslis vries!

  11. Tienie 8 November 2013 at 1:09 pm #

    Middag Nina, net ‘n navraag oor jou roomkaasdegie – die resep sê 250 ml meel. Is dit gewone of bruismeel want ek sien geen bakpoeier op die bestandele lysie nie

    • nerinatimm 9 November 2013 at 5:16 am #

      Hello Tienie, dit is gewone meel!

  12. Estelle Bull 30 November 2013 at 2:28 pm #

    Ek sukkel om die resep te kry waar jy vrugtekoek mengsel en neute met roomys meng en bolletjies maak en dan sjokolade bo oor. Jy het ‘ n wek gegee maar ek het nie mooi geluister nie. Ek kry nie die sjokolade om die balletjies nie

  13. in-resep 6 April 2014 at 5:56 pm #

    thats very yummy !

  14. Martie Steyn 15 May 2014 at 4:47 pm #

    Dankie vir die resepte Nina.

  15. An 6 November 2014 at 9:42 am #

    Hallo Nerina.
    Ek luister gelowig na jou resepte op RSG. As ek een moet mis, kuier ek op jou blog.
    Ek is op soek na n baie ou deeg resep, miskien kan jy help. Dit is n warm deeg resep, amper op dieselfde metode as choux deeg. Ouma het dit altyd gebruik vir haar hoenderpastytjies.

  16. Resep Masakan Indonesia 27 February 2015 at 5:06 am #

    ohh I’m starving to death now.

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