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Vetkoek with curried mince

By admin
10 November 2013

Serves 6–8

Vetkoek

500 g white bread flour or cake flour

5 ml (1 t) salt

1 packet (15 g) instant dried yeast

125 ml (1/2 cup) warm water

125 ml (1/2 cup) warm milk

30 ml (2 tablespoons) soft margarine

Curried mince

2 onions, chopped

30 ml (2 tablespoons) oil

30 ml (2 tablespoons) curry powder

10 ml (2 teaspoons) coriander

500 g beef mince

1 packet (55 g) brown onion soup

500 ml (2 cups) beef stock

250 ml (1 cup) frozen peas

250 ml (1 cup) corn kernels

45 ml (3 tablespoons) chutney

salt and pepper to taste

Vetkoek: Mix the flour, salt and yeast in a mixing bowl, and make a hollow in the centre. In a separate mixing bowl, mix the warm water and milk with the margarine, and stir to melt. Pour the liquid into the hollow in the dry ingredients and draw the flour into the liquid. Mix until a dough forms. Take the dough out of the mixing bowl and place it on a working surface, which you have sprinkled with a little flour. Knead the dough until it looks satiny and feels elastic. Shape the dough into a ball and put into a greased mixing bowl. Turn over to cover the whole ball of dough with a thin layer of oil. Cover the bowl with a clean tea towel or cling wrap and leave in a warm place to rise.

Mince: While the dough is rising, prepare the mince. Fry the onions in the oil until soft. Add the curry powder and coriander, and fry for two to three minutes. Add the mince and fry until browned. Add the brown onion soup, stir through and pour in the beef stock. Stir to mix, bring to the boil and simmer for 20 minutes. Add the peas, corn and chutney, and simmer for another 10 to 15 minutes. Season to taste with salt and pepper.

When the dough has risen to double the original size, gently punch the centre of the dough with your fist to “deflate” it. Fold the outer edges to the centre. Shape the dough into eight balls. Cover once more with a tea towel or cling wrap, and leave to rise for another hour. In a saucepan, heat enough oil to deep-fry the dough balls. Fry until golden brown and crispy on the outside and cooked inside. Cut open and fill with the curried mince. Serve hot.