Dutch pasteitjes are crisp puff pastry bowls filled with meat, fish or vegetarian ragout. Making them at home is simple: assemble the pastry shells in minutes and bake for fresh, airy pasteibakjes you’ll be proud to serve.
These puff pastry bowls are a classic for special occasions like Christmas or Easter. Traditional fillings include shrimp, game, beef ragout or savory mushroom ragout. This time I used shrimp I had on hand to make a shrimp ragout, and then I realized I had no ready-made pastry shells. So I made the pasteibakjes myself — and it took just minutes to assemble before baking. Below you’ll find a clear step-by-step method so you can make them too.
Ingredients for homemade Dutch pasteibakjes
A concise list is included in the recipe card below. The essentials are:
- Puff pastry – This recipe uses four slices of butter puff pastry (about 4 x 4 inch each). You can also use a ready-rolled sheet from the refrigerator for even less fuss.
- Egg – One beaten egg serves as a glue between layers and gives the finished shells a beautiful golden shine.
How to make puff pastry bowls
Follow these steps to assemble and bake crisp, beautiful pastry bowls. Full recipe card with times and quantities is below.
- Preheat the oven to 350 °F (180 °C). Line a baking tray with parchment paper.
- Remove plastic from the puff pastry slices and place the four pieces next to each other so the seams meet. Press the seams lightly to join them.
- Use a rolling pin to flatten the seams and roll the dough to a square approximately 12 x 12 inches (30 x 30 cm).
- Use a 3 inch (7 cm) round cutter to cut 10 circles. Place two full circles on the prepared baking tray; these will form the bottoms of the bowls.
- With a 2 inch (4 cm) cutter, press out the center of the remaining eight circles to create rings. Place two small circles (2 in / 4 cm) on the tray as the lids.
- Brush the two large circles with beaten egg. Stack two rings onto each large circle, brushing each ring with egg as you add it. Repeat until each shell has five layers of puff pastry. Finish by brushing the top layer with egg.
- Prick the bottom of each assembled bowl with a fork to let steam escape and prevent puffing up.
- Bake in the preheated oven for about 20 minutes until the shells are golden and cooked through. Remove from the oven and fill immediately with your preferred ragout—shrimp, meat, game or a vegetarian filling—then serve warm.
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Made these pasteibakjes? Tag your photo with #byandreajanssen on Instagram — I love seeing your creations. If you tried the recipe, please leave a rating on the recipe card to help other home cooks.
Need inspiration? Check the recipe card below for exact quantities, times and tips.
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven (if using convection reduce temperature by 30 °F / 20 °C)
- 3 inch (7 cm) cutter or cooking ring
- 2 inch (4 cm) cutter or cooking ring
- Parchment paper
- Pastry brush
Ingredients
- 4 slices puff pastry (about 4 x 4 inch each), thawed
- 1 egg, size M, beaten
All measurements in the recipe are compatible with both metric and US customary systems.
Instructions
- Preheat the oven to 350 °F (180 °C). Line a baking tray with parchment paper.
- Remove plastic from puff pastry and arrange the slices in a square. Press seams lightly to join.
- Roll the pastry to a 12 x 12 inch (30 x 30 cm) square, smoothing the seams.
- Cut ten 3 inch (7 cm) circles and place two full circles on the baking sheet.
- Use a 2 inch (4 cm) cutter to cut the center from the remaining eight circles, creating rings. Place two 2 inch circles on the tray to serve as lids.
- Brush the two large circles with beaten egg. Stack rings onto each large circle, brushing egg between layers, until each shell has five layers. Brush the top layer with egg.
- Prick the bottom of each shell with a fork to release steam during baking.
- Bake for about 20 minutes until golden and fully cooked. Fill with your chosen ragout and serve immediately.
Notes
Puff pastry: Using pre-sliced butter puff pastry works well. If you prefer simplicity, a single roll of ready-rolled puff pastry from the fridge avoids having to join slices.
Egg wash: Beaten egg holds layers together and provides a glossy finish.
Oven type: For a conventional oven use 350 °F (180 °C). For convection ovens reduce to 320 °F (160 °C).
Docking the bottom: Pricking holes in the bottom prevents large air pockets from forming and keeps the base flat so the shell holds filling neatly.
Storage:
- Make ahead: Assemble the shells and keep them refrigerated until ready to bake.
- Room temperature: Store baked shells in an airtight container at room temperature for up to two days. Recrisp in a preheated oven at 320 °F (160 °C) for 5 minutes before serving.
- Freezer: Freeze baked shells in an airtight container for up to 1 month. Thaw in the refrigerator and reheat briefly in a 320 °F (160 °C) oven for 5 minutes before serving.
Nutritional note: Nutrition values are approximate per pasteibakje (puff pastry basket).
Nutrition
Carbohydrates: 1 g
Protein: 3 g
Fat: 3 g
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