Perfect for any meal, any day. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Nicole Snelling
500 g beef mince
1 onion, finely chopped 1/3 cup beef stock
2 tablespoons curry powder
2 tablespoons Olive Pride blend of seed oil and extra virgin olive oil
Salt and pepper
2 cups white bread flour
1 1/3 cup Clover Amasi
2 teaspoons dry yeast
1 teaspoon salt
Olive Pride blend of seed oil and extra virgin olive oil for frying
Bring a saucepan to a medium-high heat, add 2 tablespoon Olive Pride blend of seed oil and extra virgin olive oil.
Add onions and sauté for 3 – 4 minutes, until golden.
Add the beef mince and curry powder.
Allow the meat to cook for 10 – 15 minutes until browned.
Add the beef stock, season with salt and pepper and cook for a further 3 minutes, then set aside.
Add all the ingredients into a mixing bowl and mix well to combine.
Knead the dough on a floured surface for 5 minutes until soft but firm.
Place the dough in a greased bowl, cover with cling film and allow to rise for 30 – 40 minutes.
In a medium saucepan add about 4 cm of Olive Pride blend of seed oil and extra virgin olive oil.
Bring the oil to a medium-high heat.
Pinch off pieces of dough about the size of a tennis ball, and roll them until smooth.
Flatten the ball of dough until it is the size of palm, then set aside on a floured surface.
Fry 2 to 3 pieces at a time until golden brown, about 3 – 4 minutes per side.
Place them on a paper towel to drain off any excess oil.
Cut the vetkoeks in half, stuff them with the mince filling and serve