While at my neighbourhood bakery, Dutch Delicious, a few weeks ago, I was having a chat with the owner/baker Siebe Koopman. I was talking about how I do a recipe every day during Advent to honour the memory of my mother. The topic went to my sister-in-law and her Indonesian heritage. Siebe’s eyes lit up because there is a lot of Indonesian food in Dutch cuisine from the Dutch colonial days. He told me how he likes to prepare an Indonesian-style satay (a tangy, spiced meat skewer), dip it in peanut sauce, then wrap the whole thing in pastry and bake it until golden!
I loved the idea because I’ve made hundreds of satays with my sister-in-law as a part of family BBQs. I wanted to harmonize the idea of my brother and sister-in-law, so I chose my brother’s favourite pastry, the pastry for Hungarian Kifli. Normally Kifli is stuffed with a sweet filling, but it’s a strong enough dough to hold the meat without being too “bready.”
It’s great as a snack, as an appetizer or as a treat with coffee. Enjoy!
- 600g/21 oz beef striploin steak, sliced into thin slices
- 2 Tbsp soy sauce
- 2 tsp maple syrup
- Juice of 1 lime
- 2 tsp coriander seeds
- 1 tsp each, fennel seeds, cumin, celery seeds
- 1-1/2 cups flour
- 1 tsp baking powder
- Pinch salt
- Pinch sugar
- ½ cup butter
- 1 egg
- ¼ cup milk
- ½ cup natural peanut butter
- 2 Tbsp soy sauce
- 3 small red finger chillies
- ¼ cup maple syrup
- ⅓ to ½ cup water
- 1 egg + 2 Tbsp water
- ¼ cup flax seeds
- Place the slices of beef in a medium bowl. Grind the spices to a fine powder and add them to the meat. Add the soy sauce, maple syrup and lime juice to the meat and spices and massage all of the ingredients together. Allow to marinade for 15 minutes.
- Weave each slice of marinated beef on a skewer, bending it like an accordion. Keep threading slices of meat this way on the skewers until each skewer holds about a 15cm/6" bundle of meat. Grill the skewers over high heat (on an indoor grill) or medium high heat (on an outdoor grill or charcoal) for 3-5 minutes per side or until charred on the outside. Set aside to cool. Place on a parchment-lined tray and freeze for at least an hour.
- For the Peanut Sauce, add the peanut butter, soy sauce, chillies, maple syrup and ⅓ cup water to a blender. Purée until smooth. If the sauce is too thick add a couple of tablespoons of water and purée again.
- Remove the chilled satays from the freezer. Brush each satay on both sides liberally with Peanut Sauce. Return them to the freezer and freeze for at least two hours.
- For the dough, place the flour, baking powder, salt and sugar in a large bowl. Add the butter and mix with your fingers until the dry ingredients are crumbly with butter. Make a depression in the centre of the crumbly flour mixture. Add the egg and milk. Beat the egg and milk together until smooth and start to work in the butter-flour mixture. Once the mixture comes together as a dough, divide into two portions. Refrigerate for at least an hour.
- Preheat oven to 190C/375F. Line a large baking sheet with parchment paper.
- Roll out each portion of dough until just under 1cm (3/4") thick. Cut the rolled dough into 10cm/4" squares. Place the frozen Peanut Sauce-brushed Satay in the centre of the square of rolled dough. Roll the dough around the Satay and press the edges to enclose the dough. Place on the prepared baking sheet. Repeat with remaining dough and Satays. Brush the pastry with the egg wash and sprinkle with flax seeds. Bake for 18-20 minutes. Serve with extra peanut sauce or sambal.