Vetkoek with Meat Filling
Experience the ultimate comfort food with this traditional South African Vetkoek with Meat Filling recipe, a delightful fusion of soft, pillowy fried dough and savory spiced ground beef. This beloved classic starts with a perfectly fluffy, golden-brown vetkoek shell, fried to perfection, and stuffed with a rich, flavorful filling made from seasoned beef, onion, garlic, and a hint of paprika and cumin. The dough’s slight sweetness beautifully balances the hearty, aromatic meat filling, making it a satisfying meal or snack any time of day. Whether served as a quick lunch, a crowd-pleasing dinner, or a delicious treat for gatherings, this vetkoek recipe is sure to impress. Try customizing with a sprinkle of fresh parsley for a touch of brightness and serve warm for the ultimate indulgence.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 15 grams Granulated sugar
- 5 grams Salt
- 300 milliliters Warm water
- 1 liter Vegetable oil (for frying)
- 500 grams Ground beef
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 30 grams Tomato paste
- 150 milliliters Beef stock
- 5 grams Paprika
- 5 grams Ground cumin
- 5 grams Salt
- 3 grams Black pepper
- 10 grams Fresh parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Gradually add the warm water while mixing to form a soft, elastic dough. Knead the dough for about 8-10 minutes until smooth.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
While the dough is rising, prepare the meat filling. Heat a tablespoon of vegetable oil in a pan over medium heat.
Sauté the chopped onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pan and cook until browned, breaking it up with a wooden spoon.
Stir in the tomato paste, paprika, ground cumin, salt, and black pepper. Cook for 2-3 minutes to develop the flavors.
Pour in the beef stock, reduce the heat to low, and simmer the mixture until it thickens, about 10 minutes.
Remove the meat filling from heat and set aside. Garnish with fresh parsley if desired.
After the dough has risen, punch it down to release the air and divide it into 6 equal portions.
Roll each portion into a smooth ball and flatten slightly with your hands.
Heat the vegetable oil in a deep pot or fryer to 180°C (350°F). Carefully fry the vetkoek one or two at a time, turning them often, until golden brown and cooked through, about 4-5 minutes.
Remove the vetkoek from the oil and place them on a paper towel-lined plate to remove excess oil.
Once the vetkoek are slightly cooled, slice each one open (like a bun) and stuff with the prepared meat filling.
Serve warm and enjoy your homemade Vetkoek with Meat Filling!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
