Vetkoek with mince, Denningvleis

DESCRIPTION: This is one of South Africa’s favourite “bazaar” foods.

We’ve gone the traditional route, using frozen vegetables, medium curry powder and chutney.

INGREDIENTS: 1kg Checkers white bread dough 750ml vegetable oil 1 onion, finely chopped 2 cloves garlic, finely chopped 15ml medium curry powder 10ml ground coriander 5ml ground cumin 5ml ground ginger 2.5ml ground cinnamon 500g lean beef mince 375ml (1 1/2 cups) beef stock 2 cups mixed frozen vegetables Salt and pepper 1/4 cup chutney (hot or mild) 750 ml vegetable oil for frying

METHOD:

1. Turn the dough out of the bag onto a lightly-floured surface.

Use a floured rolling pin to roll it out in a rectangular shape until about 2cm thick.

Use a sharp knife to cut into squares (6 large or 18 to 24 small).

Leave to prove while you cook the mince.

2. In a large pot, heat the oil and fry the onion over medium heat until soft.

Add the garlic and ginger and fry for another minute.

3. Add the curry, coriander, cumin, ginger, cinnamon and fry for another minute.

4. Add the beef mince and turn up the heat to high.

Fry the meat until it goes brown and slightly sticky, breaking up any lumps with a wooden spoon.

5. Add the stock and stir to loosen any sticky bits on the bottom.

Lower the heat to a slow simmer, then cover the pot and cook for 10 minutes.

6. Add the frozen veg, then cook for another 5 to 10 minutes until the stock has almost reduced completely.

Season with salt and pepper and stir through the chutney. Set aside.

7. Heat the oil in a large pot with a wide surface area.

When the oil is hot, fry the pieces of dough until golden brown on each side, turning them over with two forks (about 3 minutes a side).

Drain on a wire rack or on kitchen paper, then cut open and fill with the mince filling. Enjoy warm.

Tips Smaller vetkoek with mince (or with jam and cheese) can also be enjoyed as a teatime snack.

Packed as a lunchtime treat the next day. It reheats well in the microwave.

Remember that your vetkoek will rise quite a lot in the hot oil, so don’t roll them out too big or thick.

Recipe by: Ilse van der Merwe