Main
Vetkoek
- Preparation time
- 1 h 15
- Servings
- 6 servings
Ingredients
- Flour — to buy500 g
- Baker's yeast — to buy7 g
- Salt — to buy1 c. à c.
- Sugar — to buy1 c. à s.
- Water — to buy300 ml
- Olive oil — to buy1 l
- Sliced beef — to buy400 g
- Onion — to buy1
- Tomato paste — to buy1 c. à s.
- Curry powder — to buy1 c. à c.
Preparation
Dissolve the baker's yeast and sugar in the 300 ml of warm water, let stand for 10 minutes until the surface foams slightly.
In a large bowl, mix the flour and salt, make a well, pour in the yeast mixture and knead for 8 minutes until you get a soft, slightly sticky dough.
Cover with a damp cloth and let rise for 30 minutes in a warm spot, until the dough has doubled in size.
While it rises, prepare the filling: sauté the sliced onion in a little oil for 4 minutes, add the minced beef and brown it for 5 minutes, breaking it up with a fork.
Stir in the tomato paste and curry powder, let simmer for 8 minutes over low heat until the filling holds together, then set aside to cool slightly.
Punch down the dough, shape it into balls the size of a small fist, flatten each one slightly and place a spoonful of filling in the centre before carefully sealing the edges.
Heat the frying oil to 170°C in a large pot and lower the vetkoek in, 2 or 3 at a time, without overcrowding the pot.
Fry for 4 to 5 minutes, turning halfway through, until golden and puffed up, then drain on paper towel and serve warm.