Amanda A-mangia: Vetkoek with curried mince

Makes 8 – 10 vetkoek

MINCE FILLING

• 2 Tblsp olive oil
• 2 onions, finely chopped
• 6 cloves garlic, crushed
• 1 Tblsp finely chopped fresh ginger
• 1 Tblsp medium curry powder
• 600 g beef mince
• 2 Tblsp turmeric
• 1 Cup beef stock
• Salt and pepper to taste

VETKOEK

• 2 Cups cake flour
• 2 Cups white bread flour
• 1 sachet instant yeast
• 2 Tblsp sugar
• 1 ½ tsp salt
• 300 ml lukewarm water
• Flour for kneading
• Oil for greasing and for deep-frying

FILLING

• Use a saucepan with a tight-fitting lid and heat the oil over medium heat.
• Fry the onions until translucent. Add the garlic and ginger and fry for another minute.
• Sprinkle the curry powder over the onion and garlic mixture and stir well. If the mixture looks too dry, add a tablespoonful of water.
• Increase the heat, add the mince and mix it well with the onions and spices. Brown the mince.
• Add the turmeric and stock, give it a stir, and then bring to the boil. Reduce the heat, cover the saucepan with the lid and simmer gently for at least 30 minutes. The longer it simmers, the more the flavours will develop. If the mixture becomes too dry, add a little water, but make sure that there is no liquid when cooked.
• Add salt and pepper to taste.
• Let the mince cool down.

VETKOEK

• Mix the cake flour, bread flour, yeast, sugar and salt in a large mixing bowl.
• Make a well in the centre of the mixture and gradually add the lukewarm water while stirring with a wooden spoon. Add just enough water to make a stiff dough.
• Sprinkle a work surface with flour and knead the dough for about 10 minutes until it is smooth and elastic.
• Grease a clean bowl with a little oil, place the dough in the bowl and then rub a little oil over the dough. Cover and set aside in a warm place to rise for about 35 – 40 minutes, or until doubled in size.
• Knock back the dough on a lightly floured surface. Press the dough flat (or use a rolling pin to make it easier) and cut the vetkoek according to the size you want.
• Place on a baking tray dusted with flour, cover and leave to rise again for about 15 minutes, or until doubled in size.
• Place the mince inside the dough and make sure that it is sealed inside the dough.
• Heat the oil in a pan to medium heat. Deep-fry the vetkoek in batches, turning often, until golden brown all over. Regulate the temperature of the oil so that the vetkoek cooks through properly and adjust the temperature for each batch.
• As soon as the vetkoek is cooked, remove using a slotted spoon and drain on paper towels to get rid of any excess oil.