Stew-filled crusty rolls

Broodje vleesragout

Tags: Meats & Fish Breads & Puddings

4 oval rolls
40 grams butter
200 grams veal or pork
salt and pepper
¼ onion
1 tsp curry powder
2 tbsp flour
2 tbsp coarsely chopped cashews

‘bouquet garni’: onion, carrot, parsley,pepper corns, mace, bay leafPlace the spices on a piece of clean cotton, tie it and put into 200 millilitres (ml) mildly salted water. Bring the water to a boil, put the meat into it, and gently boil the meat for 40 minutes. Cut the top off the rolls, take out most of the inside and generously coat insides and outsides with butter.

Take the meat from the stock and discard the bouquet garni. Pour the stock through a sieve into a container. Measure out 150 ml. Cut the meat and chop the onion. In a frying pan, melt 15 grams of butter and lightly sauté the onion. Add the curry powder and sauté for another minute. Add the flour in one ‘shot’ and mix until it forms a coherent ball. While stirring, add the stock bit by bit, turn up the heat and boil the thickened stock for one minute. Add the meat and mix well. Season to taste. Add the nuts.Divide the ragout into the four rolls and put the ‘caps’ back on. Place the rolls on a baking sheet and brown and crisp them for about 15 minutes in the oven at 175ºC/ 350ºF. Garnish with fresh parsley.Alternative: substitute veal and pork with beef, shrimps, fish, or your choice of vegetables. When substituting eggs or cheese, use milk instead of stock and omit the boiling, the bouquet garni but add bacon bits instead.