Mini vetkoek with butternut and biltong paté

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 18
Servings 8
Time 30 minutes

Ingredients

  • PATE
  • 500
    g
    cubed butternut
  • 6
    cloves garlic
  • 1
    onion, cut into wedges
  • sprig of thyme or
  • 1
    ml
    dried thyme
  • 30
    ml
    olive oil
  • 250
    g
    soft sliced beef biltong
  • 20
    ml
    lemon juice
  • 60
    ml
    cream
  • VETKOEK
  • 270
    g
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    salt
  • 5
    ml
    cumin seeds
  • 250
    ml
    milk (approximately)
  • 2
    large eggs, beaten
  • sunflower oil for deep-frying
 

Method

20 minutes
 
Place butternut, garlic, onion and thyme in a roasting tin. Drizzle with olive oil and roast in a 200 °C preheated oven for 20 minutes or until tender. Turn once during cooking.
Place butternut and onion in a food processor.
Squeeze garlic out of skins and pull thyme leaves off the stick.
Add to the processor with 200 g of the biltong, lemon juice, cream and seasoning to taste.
Blend until smooth. Add remaining biltong and blend for a few seconds so that the biltong pieces remain chunky. Leave to cool.
VETKOEK
Sift dry ingredients together. Mix in the cumin seeds.
Beat milk and egg together, and stir into dry ingredients gradually. Add enough milk to form a soft dough.
Heat oil in a saucepan over a medium heat. Once hot, drop small spoonfuls of batter into the oil and deep-fry until golden and cooked through.
Drain on absorbent paper. Cut in half and spread with pâté.
Garnish with fresh coriander and serve immediately.
 

Read more on: deep-fry  |  roast
 

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