Pork sausage and onion marmalade vetkoek

For the vetkoek dough:

Add a pinch of salt to the self-raising flour then add the warm water. Mix until combined.

Knead until smooth. Divide the dough into portions then set aside.

For the filling:

To cook the pork sausages, place them in a pan with 1 cup of water and 1 tablespoon of olive oil.

Cook for 8-10 minutes over moderate heat until the water has evaporated, then fry the sausages in the oil for 2 minutes until golden.

Heat a pot of oil over moderate heat.

Roll out the vetkoek dough to 1-2cm thickness. Place pork sausage and marmalade in the middle and close.

Fry until golden and crispy – this should take about 5 minutes.

In a small bowl, combine seeds and sweet chilli sauce.

To serve:

Serve the pork sausage vetkoeks with the sweet chilli and seed dip.