Kleine Boter-Pasteyen
"Small Butter Pasties"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Kleine Boter-Pasteyen
"Men moet het Vlees van Aal met Hommen van Karpers en Champinjons, die in de Casserool half gaar zyn gemaakt, hacken; kruid se dan met Zout, Peper, Ajuintjens, en syne Kruiden, laat goede Boter smelten, omtrent half soo veel als gy Gehak hebt, en maak een Boter-deeg voor je Pasteitjens, die gy in een Taart-pan zult laten backen, of in den oven, en doe'er by het Zap van een Citroen of wat Verjuis, moetende dienen voor Tussen-geregten, of Stoffeeringen van andere Schotels van't Eerste Geregt."
English Translation
"One must chop the meat of eel with the roe of carp and mushrooms, which have been half cooked in the casserole; then season them with salt, pepper, small onions, and his [usual] herbs. Let good butter melt, about half as much as you have of the chopped mixture, and make a butter-dough for your little pasties, which you should let bake in a tart pan or in the oven, and add the juice of a lemon or some verjuice, to be served as entrees or as garnishes for other dishes of the first course."
Note on the Original Text
The recipe, like most early 18th-century cookery writing, assumes the reader is experienced in the kitchen and omits precise measurements, cooking times, and temperatures. Spelling differs from contemporary Dutch, for instance 'boter-pasteyen' (butter pies) and 'Ajuintjens' (onions/shallots). Cooking directions focus on method and order, rather than step-by-step detail, reflecting the expectation that cooks could adjust as needed and rely on personal skill.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe comes from a Dutch cookbook published in Leiden in 1725, at a time when the Netherlands was famous for its diverse and luxurious dining tables. Fish, especially eel, was a staple thanks to the country’s extensive waterways, and dishes often featured rich butters and delicate pastries. Pasteyen were a fashionable way to serve savory fillings inside crisp, buttery crusts, especially for festive occasions or refined meals. Kleine Boter-pasteyen would have graced tables during multi-course meals, either as a 'tussen-gerecht' (between courses) or as an elegant garnish to more substantial dishes in the first course of a Dutch feast.
In the 18th century, the filling would have been prepared using a heavy earthenware or copper casserole pan placed over an open hearth. Chopping was done with a sturdy chef's knife or the Dutch 'hakmes'. Pastry was rolled out with a wooden rolling pin and cut for small tartlet or pie molds, typically of tin or ceramic. The pasteys would be baked in a wood-fired oven or hearth oven, often in a tart pan or directly on a flat baking sheet suitable for the period.
Prep Time
30 mins
Cook Time
30 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 10.5 oz eel fillet (skin and bones removed)
- 3.5 oz carp milt (fish roe sacs; substitute with 3.5 oz mild white fish or white fish roe if unavailable)
- 3.5 oz fresh mushrooms (champignons), cleaned and sliced
- 5.3 oz unsalted butter, plus extra for sautéing
- 7 oz plain flour (for pastry)
- 3.5 oz cold unsalted butter (for pastry)
- Pinch of salt (for pastry)
- 1 egg yolk (for pastry, optional)
- 2–3 tablespoons ice-cold water (for pastry)
- 1 small shallot or 1/2 small onion, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Small bunch of fresh herbs (parsley, thyme), finely chopped
- Juice of 1 lemon or 2 tablespoons verjuice
Instructions
- To recreate Kleine Boter-pasteyen (Little Butter Pasties) today, start by finely chopping about 10.5 oz of eel fillet, 3.5 oz of cleaned carp milt (fish roe sacs; if unavailable, substitute with 3.5 oz extra fish or mild white fish roe), and 3.5 oz of fresh mushrooms.
- Sauté the mushrooms gently in a casserole pan with a knob of butter until just soft (about 5 minutes), then add the eel and carp milt, cooking until just halfway done.
- Chop the mixture finely.
- Season with salt, freshly ground black pepper, a small shallot finely diced, and a pinch of your favorite fresh herbs (such as parsley and thyme).
- Melt about 5.3 oz of good-quality unsalted butter, and stir into the chopped mixture.
- Prepare a classic butter-rich shortcrust pastry (see ingredients), rolling it out thinly.
- Line small tartlet pans or a muffin tin with the dough, then fill each with the fish mixture.
- Drizzle with the juice of a lemon or a little verjuice.
- Cover with pastry lids if desired.
- Bake in a preheated oven at 350°F until golden brown, about 25–30 minutes.
- Serve as a starter or as part of a festive buffet.
Estimated Calories
350 per serving
Cooking Estimates
You will need about 30 minutes to prepare the ingredients, such as chopping the fish, mushrooms, and making the pastry. Baking takes another 30 minutes. Each small pasty contains about 350 calories, and the recipe makes about 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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