Curry Filled Vetkoek

Serves 6
by Tenina Holder

You are all on a new years diet kick…is that right?

How about you save this one then for a rash day of calorie consumption? This recipe is in honor of my South African friends everywhere, but in particular my friend and business partner Mandy, without whom I would be a lot of good ideas with no direction…we are dreaming big together for 2012…so watch this space!

Every country has their own form of donut it would seem, and this is a savoury filled one which I have made before to great acclaim. It has been sitting around in my draft folder for months, so I thought I would trot it out…just in time for something completely different on here…I have cleaned up the Christmas decorations, the Christmas food slash chocolates are all gone (except for my mother in laws most excellent fruit cake which will last until mid March at least!) and I really am now in Empty the Pantry Mode…not wishing to buy anything but the fresh stuff. This fit the bill perfectly.

Enjoy…oh…and don’t forget, you can stuff these donuts with a nice melty cheese before frying if you dare…but you will definitely eat more than one. (Consider yourself warned!)

Need

  • Donuts
  • 2 eggs
  • 30 g fresh yeast
  • 1 tsp golden cater sugar
  • 250 g buttermilk or milk
  • 60 g butter
  • 1 tsp Pink Salt Flakes BUY
  • 600 g bakers flour
  • Cobram Estate Extra Virgin Olive Oil for frying BUY
  • Curry Filling
  • 1 medium onion, halved
  • 1 dried chilli, soaked in boiling water and drained
  • 4 - 5 cloves of garlic
  • 1 tbsp Landsdale Curry Powder Recipe
  • 1 tsp turmeric
  • 20 g Cobram Estate Extra Virgin Olive Oil BUY
  • 2 small carrots, roughly chopped
  • 1 small apple, quartered
  • 400 g beef mince (mince is traditional, I used strips as that was what I had in the fridge!)
  • 400 g tinned tomatoes, chopped
  • 50 g tomato sauce
  • 1 Handful frozen peas
  • Salt, pepper and sugar to taste

Do

1  

Place eggs, yeast, sugar, and milk into Thermo bowl and warm 2 min/37ºC/speed 3.

2  

Add salt and flour and mix 15 sec/speed 6.

3  

Knead 3 min/Interval speed. Tip onto floured Silpat mat and form into tight ball. Wrap and refrigerate for a slow rise for 6-7 hours. (Do this in the morning, leave it and make at night for a dinner.)

4  

If you prefer, or forget, you can still do this with a more traditional quick risen dough, simply leave out of fridge to rise and proceed with recipe once dough has doubled.

5  

Roll dough out into large rectangle around the thickness of your finger. Cut into smaller rectangles, either long hot dog bun size or smaller more square shapes.

6  

Heat oil to 165-170ºC and fry 1 or 2 vetkoeks at a time until golden on all sides. Drain on paper towels.

7  

Curry Filling;

8  

Place onion, chilli, garlic, curry powder, turmeric and oil into Thermomix bowl and chop 3 sec/speed 6. Sauté 5 min/Varoma/speed soft.

9  

Add carrot and apple and chop 3 sec/speed 4.

10  

Add meat, tomatoes and sauce and cook 20 min/90ºC/Reverse + speed soft.

11  

Scrape down sides of bowl and cook 10 min/80ºC/Reverse + speed soft

12  

Add peas and seasoning to taste and stir through 10 sec/Reverse + speed soft. Allow to rest in Thermomix for at least 10 minutes (while you cook your donuts) before scooping into hot Vetkoeks!

13  

Whilst still hot, slice in half, fill with curry or fillings of choice.

More

Wrap in paper or a sturdy napkin and eat immediately. (No knives and forks allowed!)

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