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Vekoek with Curry Filling


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Ingredients

8 portion(s)

Vekoek with Curry Filling

  • 2 eggs
  • 1 tsp dried yeast, granules
  • 1 tsp salt
  • 1 tsp sugar
  • 260 g warm water, or buttermilk
  • 65 g Butter
  • 600 g bakers flour
  • Oil for frying
  • Curry Filling;
  • 1 medium onion, peeled and halved
  • 2 cloves garlic
  • 2 small carrots roughly chopped
  • 1 small apple quartered
  • ½ small zucchini roughly chopped
  • 20 g oil
  • 1 tbsp curry powder
  • 400 g beef mince
  • 400 g tin chopped tomatoes
  • Handful frozen peas
  • Salt, pepper and sugar to taste
  • 6
    1h 16min
    Preparation 16min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Place
    all ingredients into TM bowl and mix for 6
    seconds
    on speed 8.



    Knead
    for 3 minutes at Interval speedDough mode. Tip onto ThermoMat and
    form into tight ball. Wrap and refrigerate for a slow rise. (You can leave out to rise quickly, but a
    slow rise is traditional.)



    When
    dough has doubled, roll out into large rectangle and cut into smaller
    rectangles.



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



    Slice
    almost in half, leaving the base sealed and fill with curry or fillings of
    choice.



    Wrap
    in sturdy napkin and eat immediately. (NO
    knives and forks allowed)
    !





    Curry Method;

    Place
    onion, garlic, carrot, apple and zucchini into TM bowl and chop for 2-3 seconds on speed 4. Add oil and sauté for 3
    minutes
    at Varoma temperature on
    Counter-clockwise operationReverse + speed softGentle stir setting.



    Add
    curry powder, mince and tomatoes and cook for 8 minutes at 100ºC on Counter-clockwise operationReverse + speed softGentle stir setting.



    Add
    peas and seasoning and stir through for 5
    seconds
    on Counter-clockwise operationReverse + speed softGentle stir setting.



    Allow
    to rest for up to 10 minutes before serving scooped into Vetkoeks!

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Comments

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  • Shouldnt it be Vetkoek??

    Submitted by naomi visser on 30. July 2014 - 14:40.

    Shouldnt it be Vetkoek??

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  • Oh, and I agree with the

    Submitted by eroberson on 13. September 2013 - 23:53.

    Oh, and I agree with the round cutouts - vetkoeks are supposed to be round, not square/rectangle tmrc_emoticons.)

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  • Thanks for posting a great

    Submitted by eroberson on 13. September 2013 - 23:51.

    Thanks for posting a great recipe! Vetkoek was awesome! The mince did need a lot longer than 8 minutes cooking time and it also needed to be cooked on speed 1-2 reverse as only the bottom was getting stirred and the top layer of mince was lumpy. Once I extended the cooking time and upped the speed so it mixed better while cooking, it was beautiful! Hubby said it's the best vetkoek I've ever made tmrc_emoticons.). Love how easy a traditional recipe like this becomes when you make in the Thermie!!

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  • I stumbled across this recipe

    Submitted by Emma Barnatt on 5. January 2013 - 20:54.

    tmrc_emoticons.D I stumbled across this recipe by accident and boy was I glad I did.  This was delicious, by far the best vetkoek recipe.  Thanks for sharing this lovely recipe.

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  • thanks for this lovely

    Submitted by Celeste on 7. August 2012 - 12:45.

    tmrc_emoticons.;) thanks for this lovely favourite !

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  • Old favourite from South

    Submitted by wilmamurphy on 20. October 2011 - 17:55.

    Old favourite from South Africa. I often makes it, just cut my dough out in round circles. I used to make the dough in the breadmachine, but th TM makes it in seconds  and I can make more than one batch at a time.

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