Pastey Van Braassem
"Pastey Of Bream"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Pastey Van Braassem
"Schrap uwe Braassems, en kerst se, zet se in een gemaakte Witte broods-korst, en dek se met het zelve Deeg; maak se toe met Boter, Zout, Peper, Preyen, syne Kruiden, gestampte Nagelen, Laurier-bladen, Champinjons, Oesters, Kappers en Citroen-zap als gy het aanregt."
English Translation
"Scrape your breams and clean them, place them in a prepared white bread crust, and cover them with the same dough; close it with butter, salt, pepper, leeks, his herbs, crushed cloves, bay leaves, mushrooms, oysters, capers, and lemon juice as you prepare it."
Note on the Original Text
Early 18th-century Dutch recipes were often brief and presumed kitchen knowledge, listing principal steps but omitting precise details, times, or measurements. Spelling is somewhat archaic: 'Braassem' means bream, 'preyen' are leeks, and 'kappers' are capers. Ingredients were referenced by their Dutch names and the instructions were designed for skilled cooks who already knew how to assemble and bake a covered pie or pastey. The text is succinct, giving sufficient clues and allowing much creative license.
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 for Pastey van Braassem comes from an early 18th-century Dutch cookbook, a time when pies or 'pasteys' stuffed with fish, herbs, and luxury ingredients were an elegant feature of Dutch cuisine. Published in 1725 in Leyden, the book reflects the Netherlands' trading prosperity—a wealth of imported spices, capers, citrus, and preserved goods such as oysters and mushrooms, which made their way onto fashionable tables. The use of pastry (especially made with fine white bread flour) as both vessel and edible garnish was a hallmark of high-status cooking.
Back in the day, the cook would use a fish scaler or knife to clean the fish, large wooden boards for preparing the pastry, a mortar and pestle for crushing the cloves, and a sturdy pie dish or 'pastey' mold. The mixture would be baked in a wood-fired brick oven, with embers carefully managed to keep an even heat. A heavy rolling pin and wooden spoons were standard, alongside a simple kitchen knife for chopping herbs and vegetables.
Prep Time
20 mins
Cook Time
50 mins
Servings
6
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
- 2 whole bream (about 1 lb 12 oz each), cleaned and scaled
- 1 sheet shortcrust pastry (about 14 oz), or made from white bread flour
- 3 1/2 tbsp unsalted butter (about 1.75 oz)
- 1 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1 large leek (about 7 oz), cleaned and sliced
- 1/2 cup fresh parsley (or mixed herbs, such as dill or tarragon, about 1/2 oz)
- 1/2 tsp ground cloves
- 2 dried bay leaves
- 5 1/3 oz fresh mushrooms (e.g., white mushrooms or cremini), sliced
- 3 1/2 oz oysters, drained (fresh or from a jar—optional)
- 2 tbsp capers
- Juice of 1 lemon (about 1 1/4 fl oz)
Instructions
- Clean and scale your bream (or substitute with another firm white fish such as sea bream or bass).
- Line a baking dish or a large pie tin with a shortcrust made from white bread flour to mimic the original 'Witte broods-korst.' Place the prepared fish inside, then add butter, salt, pepper, leeks, fresh herbs (like parsley or dill), crushed cloves, bay leaves, sliced mushrooms (white mushrooms or cremini), oysters (drained if using jarred), capers, and a splash of fresh lemon juice.
- Cover the filling with more pastry, seal the edges, and bake in a preheated oven at 350°F until the pastry is golden and the fish cooked through (about 45–50 minutes).
- Serve hot, garnished with lemon slices if desired.
Estimated Calories
520 per serving
Cooking Estimates
It takes about 20 minutes to prepare the fish and other ingredients, and then about 50 minutes to bake the pie until the pastry is golden and the fish is cooked through. Each serving contains an estimated 520 calories. This recipe serves 6 people.
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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