Entree: South Africa – Afrikaner / Boer – Vetkoek with Mince (Fried yeast bread pockets filled with seasoned ground beef mince)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 20 min

Additional 1 hr 15 min

Total 2 hrs

Ingredients

- Dough:
- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (7 g) instant dry yeast
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) warm milk (about 100–110°F / 38–43°C)
- 2 tbsp (28 g) unsalted butter, melted
- Vegetable oil for deep frying, about 2 cups (480 ml)
- Mince filling:
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), finely diced
- 2 cloves garlic, minced (about 6 g)
- 1 lb (454 g) ground beef
- 1 tbsp (15 g) mild curry powder
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 cup (120 ml) beef stock or water
- 1 tsp (5 g) granulated sugar
- 2 tbsp (30 g) apricot jam or chutney
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Step 1: Prepare the dough. In a large bowl combine flour, yeast, sugar, and salt. Stir in warm milk and melted butter until a soft, slightly sticky dough forms. Knead 6–8 minutes by hand or 4–5 minutes in a stand mixer until smooth and elastic.
2. Step 2: First rise. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1¼ hours.
3. Step 3: Make the mince. While dough rises, heat 1 tbsp oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Step 4: Brown the beef. Increase heat to medium-high, add ground beef and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
5. Step 5: Season the mince. Stir in curry powder, tomato paste, Worcestershire sauce, beef stock, sugar, and apricot jam. Simmer gently until thickened, 8–10 minutes. Season with salt and pepper to taste and stir in chopped parsley. Remove from heat and keep warm.
6. Step 6: Shape vetkoek. Punch down risen dough and divide into 8 equal pieces (for 4 servings, two halves each). Shape each piece into a smooth ball and flatten slightly into a disk about 3–4 inches across. Cover and rest 15 minutes.
7. Step 7: Fry vetkoek. Heat oil in a deep pot or deep-fryer to 350°F (175°C). Fry a few dough pieces at a time, turning once, until puffed and deep golden brown, about 3–4 minutes per side. Drain on paper towels.
8. Step 8: Assemble. Split warm vetkoek open and fill generously with the spiced mince. Serve immediately with extra chutney or tomato sauce if desired.