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VETKOEK
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130 g cake flour
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130 g Self-Raising Flour
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1 tsp instant yeast
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1 tsp sugar
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pinch of fine salt
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200 ml lukewarm water
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2 tbsp Sunflower Oil
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CURRY MINCE
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Ghee or butter
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2 cups mirepoix base of onion, celery, carrots & fennel, grated
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2 cloves of chopped garlic
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2 tsp fresh ginger,grated
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2 tsp curry powder
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50 g fresh turmeric, grated
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1 kg beef mince
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1 tin Tomato Puree
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1/2 cup Tomato Sauce
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1/2 cup chutney
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1/8 cup Worcestershire sauce
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salt and pepper
Serves 6 – 8
VETKOEK
- Prepare the dough by mixing all ingredients in a stand mixer with a dough hook for 5 minutes. Remove and place in an oiled bowl, cover and leave to proof for 30 – 60 minutes until (almost) doubled.
- Flatten the dough onto a floured surface and cut into squares. I prefer cocktail sized “vetkoek”, so I divide the dough into about 15 – 18 pieces. Let it proof for another 20 minutes.
- Heat 3 cups of sunflower oil in a wok. Fry 4 at a time, flipping it over when it’s nicely browned on the one side. Remove with a slotted spoon into a bowl/tray lined with absorbent kitchen towel.
- Make an 3cm incision in the top of each Vetkoek and fill with warm curry mince. Top with grated cheese and pieces of crispy Poppadoms (see page 110).
- Short cut: Pre-prepared dough can be bought at your local supermarket as a replacement.
CURRY MINCE – can be made a day before and stored in the fridge.
- Heat the ghee in a deep pan and fry the mirepoix base along with the garlic, ginger, curry powder and turmeric for 5 minutes.
- Add the beef mince and fry for a further 5 – 8 minutes until the meat starts to brown nicely.
- Add the puree, tomato sauce, chutney and Worcestershire sauce and cook through for 3 – 5 minutes. Add salt and pepper to taste.
