Ingredients
7g instant yeast or 15g active dry or 30g fresh 
250ml - 300ml lukewarm water 
750g plain flour 
2 tsp salt 

Curried mince 
Oil 
1 large onion, finely chopped 
3 garlic cloves, finely chopped 
750g beef mince 
2 tbsp medium Raja curry powder 
2 tsp ground turmeric 
2 dried birds eye chillies  
½ ground black pepper 
1 tsp salt and 1 tsp steers or 2 tsp of salt 
2 tbsp Worcestershire sauce 
2 tsp vinegar, I use South African brown vinegar
150ml beef stock 
4 tbsp Mrs Balls chutney 
1 tbsp apricot jam 
100g frozen peas  

Method
Put the yeast into a jug with 60ml of water and stir until the yeast and water are properly mixed.  Leave to one side for 5-10 minutes until foamy. 

Put the flour and salt in a mixing bowl or your stand mixer and add the yeast mixture and half of the water and bring together into a dough.  The exact amount of water is going to depend on lots of things including the flour and the heat to name a few.  The dough needs to come together and as it mixes together it should just pick up the flour but not be too wet so add 60ml at a time until you have added 240ml and then just add 1 tbsp at a time.  The dough should feel soft and not at all wet.  If you make this in your stand mixer, put on a dough hook and mix until smooth.  If you make this by hand just knead for 5-10 minutes until smooth.  Cover with a tea towel and leave for an hour somewhere warm until the dough doubles in size. 

After 45 minutes preheat the oven to 180c and put a baking tray lined with greaseproof paper or baking paper into the oven. 

Put a pan of oil for the vetkoek on a medium heat.

Turn now to the mince.  Put 1 tbsp of oil in to a large pan or wok and cook the onions on a medium heat for 3-5 minutes until translucent and soft.  Add the garlic and cook for another 2 minutes.  Once the onions and garlic are soft and cooked, put into a bowl to one side.

Add the mince to the pan, adding a little more oil if you think it needs it, and cook until the juices come out of the meat and fully evaporates.  Add back the onion mix and add 1 tbsp oil if it needs it and mix.

Add the curry powder, turmeric, chillies, black pepper, salt and steers (if using) and mix, cook for 1 minute.  Add the Worcestershire sauce, vinegar, beef stock, chutney and jam, mix and cook for 10 minutes.   

Remove the birds eye chillies from the mix and discard.  Add the peas and reduce the heat to low. 

Now, weigh the dough, you need to divide into 12 or 9 equal pieces.  Roll into a ball and then use your flat hand to squash, it should be roughly 3cm thick.  Put into the oil 3 at a time and cook without turning until the bottom is golden (3-5 mins) and then turn over and cook the other side for another 3-5 minutes.  When the first batch is ready, put into the oven and cook another batch. 

When all of the Vetkoek are cooked, cut open and fill with the mince. 

Enjoy hot and beware, these are impossible to stop eating once you start.