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Vetkoek Preparation
In a large mixing bowl, combine the flour, salt, and yeast. Make a hollow in the center.
In a separate bowl, mix the warm water, warm milk, and margarine (stir to melt the margarine).
Pour the liquid into the hollow in the dry ingredients. Gradually draw in the flour until a dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth, satiny, and elastic.
Shape the dough into a ball and place it in a greased mixing bowl. Turn the dough over so that it is lightly coated with oil. Cover with a clean tea towel or cling wrap and let it rise in a warm place until doubled in size.
Curried Mince Preparation
In a large skillet, heat the oil over medium heat. Add the chopped onions and fry until soft.
Stir in the curry powder and ground coriander; cook for 2–3 minutes.
Add the beef mince and fry until browned and crumbly.
Mix in the brown onion soup mix and then pour in the beef stock. Bring the mixture to a boil and let it simmer for 20 minutes.
Add the frozen peas, corn kernels, and chutney. Simmer for an additional 10–15 minutes. Season with salt and pepper to taste.
Assembling the Vetkoek
Once the dough has risen to double its original size, gently punch it down (deflating it).
Fold the outer edges toward the center and divide the dough into 8 equal portions. Shape each portion into a ball.
Cover the dough balls with a tea towel or cling wrap and let them rise for another hour.
In a saucepan, heat enough oil for deep-frying.
Fry the dough balls until golden brown and crispy on the outside and cooked through on the inside. Remove and drain on paper towels.
To Serve
Using a knife, carefully cut a pocket in each vetkoek (or slice them in half).
Fill each vetkoek with a generous amount of the curried mince.
Serve hot.
Enjoy this comforting, flavorful dish that brings together crispy bread and savory curried mince!
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