Vetkoek with Savoury Mince

Ingredients

• 3 cups wholemeal flour
• 1 cup white bread flour
• 2 tsp instant yeast
• 1 tbsp olive oil
• 1 tsp salt
• 1½ cups warm water
• 500g lean beef or turkey mince
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, grated
• 1 courgette, grated
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 1–2 tsp curry powder
• Salt & pepper
• Olive oil for brushing

Method

1. 1

   Mix the flours, yeast, salt, oil and warm water into a soft dough; knead 8–10 minutes, cover and prove 1 hour.

2. 2

   Shape into 8 balls, place on a lined tray, brush with olive oil and prove 20 minutes.

3. 3

   Bake at 200°C (400°F) for 18–22 minutes until golden and hollow-sounding.

4. 4

   Meanwhile brown the mince, then add onion, garlic, carrot and courgette and soften.

5. 5

   Stir in tomatoes, tomato paste and curry powder; simmer 15 minutes and season.

6. 6

   Split the baked vetkoek and fill with the mince.

Swaps & variations

• Add lentils to stretch the mince and boost fibre
• Use lean lamb mince
• Freeze the baked vetkoek for later

Storing & freezing

Store dough and filling separately in the fridge up to 3 days. Baked vetkoek freeze up to 2 months.