Dairy-Free & Nut-Free Vetkoek with Savory Mince

Ingredients

• 4 cups All-Purpose Flour
• 2 teaspoons Instant Yeast
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 1/2 cups Warm Water
• 3 cups Vegetable Oil, for frying
• 500 g Ground Beef
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 1 can (400g) Canned Diced Tomatoes
• 1/2 cup Beef Broth
• 1 tablespoon Worcestershire Sauce (check for anchovies)
• 1 teaspoon Mixed Herbs (dried)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a large bowl, combine the 4 cups of All-Purpose Flour, 2 teaspoons of Instant Yeast, 1 tablespoon of Sugar, and 1 teaspoon of Salt. Pour in the 1 1/2 cups of Warm Water and mix with your hands or a spoon until a soft dough forms.
2. 2Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, or until the dough feels smooth and elastic. Place the dough in a lightly greased bowl, turn to coat, cover the bowl with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3While the dough is rising, prepare the savory mince. Place a large skillet over medium-high heat. Add the 500 g of Ground Beef and cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain off any excess fat from the skillet.
4. 4Add the 1 medium Onion (chopped), 2 cloves of Garlic (minced), 1 medium Carrot (diced), and 1 stalk of Celery (diced) to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
5. 5Stir in the 1 can (400g) of Canned Diced Tomatoes, 1/2 cup of Beef Broth, 1 tablespoon of Worcestershire Sauce, 1 teaspoon of Mixed Herbs, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Once the dough has risen, punch it down gently to release the air. Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a ball, then flatten it into a circle about 3 to 4 inches in diameter.
7. 7Pour the 3 cups of Vegetable Oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully test the oil temperature with a thermometer; it should be hot enough to make a small piece of dough sizzle immediately.
8. 8Carefully place 2 or 3 vetkoek dough circles into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per side, until they are puffed up and golden brown. Use a slotted spoon to remove the vetkoek from the oil and place them on a plate lined with paper towels to drain.
9. 9Once the vetkoek have cooled slightly so they are safe to handle, use a sharp knife to cut a slit in the side of each one. Spoon the prepared savory mince filling into the slit of each vetkoek.
10. 10Serve the filled vetkoek immediately.

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