Bresc BV

Savoury Moroccan-style banketstaaf (traditional Dutch pastry)


  • 250 g beef mince
  • 100 g breadcrumbs
  • 20 g Bresc Kalamata olive tapenade
  • 10 g Bresc Ras el hanout
  • 5 g Bresc Roasted garlic puree
  • 2 eggs
  • 1 egg yolks
  • 1 sheet puff pastry, large
  • flour for dusting
  • salt and pepper

Preparation method

Place the sheet of puff pastry on the work surface and leave to defrost. Mix the mince with the garlic, olive tapenade, ras el hanout, eggs and breadcrumbs. Season with salt and pepper. Spoon the mince into a piping bag and pipe the mince into a long sausage shape, about 3 to 4 cm wide. Wrap the mince in the pastry and fold it down well, making sure that the seam is underneath. Beat the eggs lightly and brush the pastry with the egg yolk. Bake the pastry in the oven for 45 minutes at 175°C until the meat is cooked and the pastry is golden-brown. Allow the pastry to cool and cut into small pieces.