Magwinya (Vetkoek and Mince)
- Your Family
- Apr 27, 2015
- 1 min read

These doughy, delectable treats are a true South African favourite.
Serves 6-8 | Takes 1 hr 20
Ingredients
For the vetkoek
1kg bread flour
45ml sugar
10ml salt
10g packet instant yeast
1L lukewarm water
For the mince
30ml olive oil
2 onions, chopped
2 x 45g packets brown onion soup
750ml water
1kg beef mince
handful parsley, chopped
vegetable oil for deep frying
Method
For the vetkoek, mix the flour, sugar, salt and yeast together and make a well in the centre. Add the water while stirring until it forms a smooth dough. Cover and leave to rise in a warm place until double in size.
For the mince, heat the oil over high heat and brown the onion for about 5 minutes. Add the mince and cook for 8-10 minutes until browned. Mix in the brown onion soup. Add the water and cook for about 10 minutes until the sauce has thickened. Mix in the parsley.
Heat enough vegetable oil for deep frying in a large saucepan over medium heat. Knock the dough down with wet hands to ensure there are no air bubbles left. Pinch the dough into golf ball sizes and deep fry the balls in batches for about 10 minutes, turning regularly until golden brown and cooked through. Drain on kitchen towels.
Make a slit in the vetkoek and stuff with the mince. Serve warm.
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