Name: Curried mince vetkoek
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 10 ml oil; 1 onion coarsely chopped; 2 garlic cloves, crushed; 500 g mince beef or ostrich; 3 ml salt; 45 ml curry powder mild; 25 ml chutney fruit; 7 ml vinegar; 30 ml tomato purée; 3 ml Worcestershire sauce; 150 ml water; 1 potatoes cooked, peeled, diced; sea salt and freshly ground black pepper; fresh coriander to garnish; 1 kg flour cake; 10 g Superbake Instant Yeast; 10 ml salt; 650 ml water lukewarm; 1 oil for deep-frying

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Ingredients (19)

CURRIED MINCE

10 ml	oil
1	onion — coarsely chopped
2	garlic — cloves, crushed
500 g	mince — beef or ostrich
3 ml	salt
45 ml	curry powder — mild
25 ml	chutney — fruit
7 ml	vinegar
30 ml	tomato purée
3 ml	Worcestershire sauce
150 ml	water
1	potatoes — cooked, peeled, diced
	sea salt and freshly ground black pepper
	fresh coriander — to garnish

VETKOEK

1 kg	flour — cake
10 g	Superbake Instant Yeast
10 ml	salt
650 ml	water — lukewarm
1	oil — for deep-frying

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Method:

Heat the oil in a large shallow saucepan and sauté; the onion and garlic until fragrant and soft. Add the mince and brown well.
Add the salt and curry powder and sauté; until fragrant.Add the chutney, vinegar, tomato purée, Worcestershire sauce and water and stir well.
Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally.
Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm.
VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. Mix well.
Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands.
Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume.
Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling.
Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.