Ingredientes para Vetkoek With Meat Filling
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Cómo preparar Vetkoek With Meat Filling
- In a large bowl, combine 1 cup lukewarm water with 1 teaspoon sugar. Sprinkle 2 ¼ teaspoons active dry yeast over the mixture and let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon salt.
- Add ¼ cup vegetable oil to the yeast mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air. Divide the dough into 8 equal portions.
- Roll each portion into a ball, then flatten to about 1cm thickness.
- Heat about 2 inches of vegetable oil in a large skillet over medium heat (350°F/175°C).
- Carefully fry each vetkoek for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- **For the Meat Filling:**
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 1 lb ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in 2 medium potatoes, peeled and diced, and ½ cup water. Bring to a simmer, cover, and cook for 20-25 minutes, or until potatoes are tender.
- Add ½ cup leftover vegetable curry (or more, to taste) and simmer for another 5 minutes. Season with salt and pepper to taste.
- Slice the vetkoek in half and fill with the meat mixture. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
24g
Fat
48g
Carbs
44g
