Vetkoek with Beef Filling

Mix the wheat flour, dry yeast, sugar and salt. Pour in warm water and knead a soft, thick dough; cover the bowl with a towel and leave in a warm place for 60 minutes, until the dough has doubled in size.

Set aside 1 tbsp of sunflower oil from the measured 700 ml, heat it in a deep frying pan and sauté the finely chopped onion for 3–4 minutes. Add the ground beef and fry, breaking up any lumps, until the meat is browned.

Add the curry powder, black pepper and salt, then the tomatoes and tomato paste. Pour in the beef stock, cover and simmer for 25 minutes; remove the lid for the last 5 minutes so the filling thickens.

Knock back the dough, grease your hands with a few drops of the same oil and divide it into 8 equal balls. Flatten each ball slightly to a thickness of about 1 cm.

Heat the remaining sunflower oil in a deep pot to 175 °C. Fry the vetkoek in batches for 3–4 minutes on each side, turning occasionally, until they puff up and turn golden.

Remove the cooked vetkoek with a slotted spoon and place on paper towels. Check one: the inside should be fully cooked and porous, with no raw dough.

Slice each vetkoek lengthwise without cutting all the way through, fill with the hot beef filling and serve immediately.