Saturday, March 28, 2009

Stuffed Vetkoek


Vetkoek Afrikkans for "fat cake" is a fried bun doughnut like in texture.  My husband goes wacky over these things.  In South Africa Vetkoek are cut open and filled with curried mince or jam.   I found a recipe that puts the curried mince inside then you fry them.  I just had to try them out.   They turned out very nice! You can freeze the leftovers and reheat them on the fly for a quick snack. 

Vetkoek

4 cups (560g) all purpose flour
2 teaspoon (10 ml) salt
10 g sachet instant yeast (a packet will do)
3 tablespoons (45 ml) cooking oil
1 -1/2 to 2 cups lukewarm water
Cooking oil for deep frying


Curried Mince

1 tablespoon (15 ml) cooking oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tablespoon(15 ml) medium curry powder
1 lb. (about 500 g) ground beef
salt and fresh ground pepper to taste
1 carrot, peeled and grated
1/2 green apple, peeled and grated
1 tablespoon (15 ml) white vinegar
1/4 teaspoon (2 ml) turmeric

To make the vetkoek, sift together the flour and salt, then mix in the yeast.  Mix in the oil and enough  water  until a dough forms.  Knead well until smooth and elastic. Cover dough on floured surface let it rest for about 15 minutes.

For the filling, heat the oil and saute the onion and garlic until soft.  Add the curry powder and fry for about 2 minutes. Add the ground beef and fry until brown.  Add the remaining ingredients and simmer for about 10 minutes, then set aside and cool.

Knock dough down and divide into 14 equal balls.  Flatten each slightly and place some filling in the center.  Press the ends together to enclose the filling.   Heat the oil in a deep frying pan or deep fryer.  Fry the vetkoek for about 4 minutes, turning often until golden brown.  Drain on a rack over paper towels.  Serve warm
Makes 14

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