Vetkoek with Curried Mince

Method

1. In a large bowl mix the flour, sugar, yeast and salt. Pour in the lukewarm water and stir into a shaggy dough, then knead on a lightly floured surface for 8 min until smooth, soft and springy; it should feel slightly tacky but not stick to your hands. Add a spoonful of flour or water if needed.

   Add in this stepPlain (all-purpose) flour 200 gSugar 10 gInstant dry yeast 1 tspSalt ½ tspLukewarm water (about 40 °C) 120 ml

2. Put the dough back in the bowl, cover with cling film or a damp cloth and leave in a warm place for about 1 h, until doubled in size. Make the filling while it rises.

3. Heat the oil for the filling in a 24 cm frying pan on medium heat. Add the onion and garlic and cook for 5 min, stirring, until soft and lightly golden.

   Add in this stepOil for the filling 1 tbspOnion, finely chopped 1Garlic cloves, crushed 2

   medium heat

4. Turn the heat up to medium-high heat, add the mince and break it up with a wooden spoon. Fry for 6 min until no pink remains and the bits start to brown, then stir in the curry powder and cook for 1 minute until fragrant.

   Add in this stepBeef mince 200 gMild curry powder 1½ tsp

   medium-high heat

5. Add the tomatoes, chutney, water, salt and pepper. Simmer uncovered on low heat for 15 min, stirring now and then, until thick and saucy rather than wet. Taste, adjust the seasoning and keep warm.

   Add in this stepRipe tomatoes, grated or chopped 1Fruit chutney (peach or apricot) 2 tbspWater 80 mlSalt to tasteBlack pepper to taste

   low heat

6. Knock the air out of the risen dough and divide it into 4 equal pieces. Roll each into a smooth ball, flatten slightly to about 2 cm thick, place on a floured tray, cover loosely and let rest for 10 min so they puff a little again.

7. Pour the oil into a 20 cm heavy pot so it is at least 4 cm deep (never more than half full) and heat on medium heat for about 7 min, to 170 °C. Without a thermometer, drop in a small piece of dough: it should rise within a few seconds and sizzle steadily.

   Add in this stepSunflower or vegetable oil for deep-frying 800 ml

   medium heat

8. Lower the dough balls in gently, away from you, without crowding, and fry each batch for 6 min, turning halfway, until deep golden brown on both sides and they sound hollow when tapped. Keep the oil at 165–170 °C on medium heat and fry in 2 batch(es). Drain on kitchen paper, then split each vetkoek open and fill with the hot mince. Never leave hot oil unattended.

   medium heat