Magwinya (Vetkoek and Mince)

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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