Curry Mince Vetkoek Pots

Ingredients: For the vetkoek: *(500g store bought bread dough will also work) •

6 ¾ cups flour (all-purpose flour)

• 2 tsp salt

• 2 tsp sugar

• 1 packet yeast

• 1 ½ – 2 cups lukewarm water

• Cooking oil (for frying)

For the mince:

• 15ml olive oil

• 1 large onion, finely chopped

• 1 clove garlic, finely chopped

• 10ml Robertsons ground cumin

• 10ml Robertsons smoked paprika

• 325g beef mince

• 1 Knorrox curried vegetable stock cube

• ½ cup of hot water

• Salt and pepper to taste

For the garnish:

• Fresh herbs

• Chutney, for serving

Method: Prepare the Vetkoek:

1. Mix sugar and yeast with some lukewarm water and leave to foam.

2. Sift flour and salt.

3. Pour yeast in flour and knead.

4. Keep adding water and knead until you have a consistency like a bread dough.

5. Leave the dough in the bowl and cover the bowl with a cloth.

6. Leave the dough to rise for about 45 to 60 minutes until it is about double its original size.

Prepare the mince:

1. Heat a pan on the stove and add the olive oil.

2. Brown the onion and garlic until the onion is translucent and soft.

3. Add the spices and then the beef mince.

4. Brown and cook for about 10 minutes, while stirring constantly.

5. Add the Knorrox stock cube to the pot together with ½ cup of water. Place the lid on the pot and allow to simmer to allow the liquid to reduce.

6. Season with salt and pepper & keep warm.

7. Divide the bread dough into 20 even-sized balls.

8. Heat the oil in a pot and when the oil is about 200°C, fry the vetkoek to golden perfection.

9. Regulate the heat of your oil, otherwise the vetkoek will be raw inside and too brown on the outside.

10. To serve cut off the top of each vetkoek.

11. Hollow out some of the “flesh from the vetkoek”. Add a generous spoonful of the mince and top with a vetkoek lid.

12. Serve hot with fresh herbs & a dollop of chutney to garnish. ENJOY!