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Curried Mince Vetkoek by Zola Nene

75 Minutes
12 Servings
16 Ingredients

Description

A quintessential South African dish, vetkoek (or amagwinya) is a crispy, soft, moreish and delicious homemade bun-style pastry filled with a topping of your choice. In this case, chef Zola Nene has paired with another local classic – curried mince! Wholesome and full of flavour, this Curried Mince Vetkoek by Zola Nene is the ultimate winter comfort dish and is bound to be a crowd pleaser for both family and friends. Warming mince, nutritious butter beans and decadent vetkoek are all you need to keep the hunger pangs at bay this chilly season.  Keen to try this recipe for Curried Mince Vetkoek? The ingredients are all available at your nearest Checkers store, and on Sixty60 for delivery to your door in 60 minutes.

 

Directions

1. Mix together the flour, yeast, sugar and salt. Then stir in enough water to form a soft pliable dough.

2. Once most of the flour has been incorporated, switch to using your hands. Knead the dough until smooth and elastic, roughly 10 minutes. 

3. Once smooth, place the dough into an oiled dish, cover and leave to rise until double in size. 

4. Once risen, knock the dough down with your hands and knead it into its original size. 

5. Divide the dough into 12 equal pieces, then shape them into round balls. 

6. Heat the vegetable oil for frying to about 170°C. Test the oil by sprinkling a pinch of flour into the pot. If the flour sizzles and browns, the oil is ready.

7. Place the dough in the hot oil, leaving some space between each dumpling. Flip them over to brown equally on both sides. 

8. Once browned, place the amagwinya into a pot and cover with a lid. Leave to sit for 5 minutes. This step will ensure that the amagwinya have a soft texture, but still retain the crunchy exterior. 

9. Heat oil in a pan then add onion and sauté until softened. 

10. Add the mince and fry until brown. Add curry powder, garlic & ginger paste, then sauté for a minute. 

11. Add potatoes and stock, then cover and allow to simmer for 15 minutes or until potatoes are cooked through.

12. Add chutney, peas, season to taste, then cook for another 3 minutes before serving.

Ingredients

For the Amagwinya:

  • 4 cups cake flour
  • 10g instant dry yeast
  • 3 tbsp. sugar
  • 2 tbsp. salt
  • Lukewarm water
  • 750ml vegetable oil for frying


For the Mince:

  • 2 tbsp. olive oil 
  • 1 onion; peeled and chopped
  • 500g beef mince
  • 2 tbsp. curry powder
  • 1 tbsp. garlic and ginger paste 
  • 1 potato; peeled and diced
  • 1.5 cups beef stock
  • 2 tbsp. fruit chutney 
  • 1 cup peas
  • ½ tbsp. ground cardamom
  • ½ tbsp. ground allspice
  • 2 cups vegetable stock
  • 2 tomatoes; pureed
  • 1 large potato; peeled & diced 
  • 2 tins butter beans
  • ½ cup fresh cream (or coconut milk)
  • Salt and pepper, to taste
  • Chopped fresh coriander
  •