Vetkoek met Maalvleis

Ingredients

• 500 g cake flour
• 10 g instant dry yeast
• 2 tsp sugar
• 1.5 tsp salt
• 350 ml lukewarm water
• 1 tbsp sunflower oil, for the dough
• 1 litre sunflower oil, for frying
• 500 g beef mince
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp mild curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp tomato paste
• 400 g tin chopped tomatoes
• 1 carrot, coarsely grated
• 1 tbsp fruit chutney
• 1 tbsp brown vinegar
• 1 tsp salt
• 2 tbsp sunflower oil, for the mince

Before you cook

• Finely chop the onion, crush the garlic and grate the carrot
• Measure the lukewarm water so it feels barely warm on the inside of your wrist

Steps

1. Whisk the flour, yeast, sugar and salt together in a large bowl.
2. Pour in the lukewarm water and the tablespoon of oil, and mix to a soft, slightly sticky dough.
3. Knead the dough on a lightly floured surface for eight minutes, until it is smooth and springs back when you press it.
4. Cover the bowl with a cloth and leave it somewhere warm for one hour, until the dough has doubled.
5. Heat two tablespoons of oil in a frying pan and cook the chopped onion for five minutes, until soft.
6. Add the garlic, curry powder, turmeric and coriander and fry for one minute.
7. Add the mince, breaking it up with a wooden spoon, and fry for six minutes until no pink remains.
8. Stir in the tomato paste, chopped tomatoes, grated carrot, chutney, vinegar and salt.
9. Simmer the mince uncovered for twenty minutes, until it is thick enough to sit up on a spoon, then take it off the heat and keep it warm.
10. Knock the risen dough down with your fist and divide it into eight equal balls.
11. Flatten each ball into a disc about eight centimetres across and rest them under a cloth for fifteen minutes.
12. Heat the frying oil in a deep pot to 170C, or until a cube of bread browns in about forty seconds.
13. Fry the vetkoek two or three at a time for roughly four minutes a side, until deep gold and hollow-sounding when tapped.
14. Drain them on a wire rack for two minutes, then split each one open and spoon the hot curried mince inside.