South African Vetkoek with Savory Mince

In a large bowl, combine the flour, instant yeast, 1/2 teaspoon salt, and sugar. Gradually add the warm water, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes on a lightly floured surface until smooth and elastic. Cover the bowl with a clean cloth and let it rise in a warm place for 30 minutes, or until doubled in size.

While the dough rises, prepare the savory mince. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon. Cook for 8-10 minutes, stirring occasionally, until browned. Drain any excess fat.

Stir in the beef broth, curry powder, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with additional salt to taste.

Once the dough has risen, gently punch it down. Divide the dough into 8 equal pieces and shape each into a round ball.

Heat 2 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F/175°C. Carefully place 2-3 vetkoek balls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the vetkoek and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough.

Once cooled slightly, carefully slice each vetkoek horizontally, creating a pocket. Fill each vetkoek with a generous spoonful of the savory mince. Serve immediately.