The South African Cook Book by Diane Kersey - HTML preview

Vetkoek Fingers

Dough

3 cups cake flour

1/3 oz. instant yeast powder

½ cup sugar

2 teaspoon salt

1 egg, beaten

Warm water

Oil for frying

Filling

Six slices white bread with crusts removed and soaked in a ½ cup water

8 oz. beef ground beef

8 oz. pork, minced

1 onion, peeled and grated fine

1 green pepper, washed and chopped up fine

1 egg

Salt and pepper to season

2 tablespoons mushrooms soup powder

Method: Put the flour in a large mixing bowl and make a hole in the center. Add the yeast, sugar, salt and beaten egg. Stir briskly and add warm water a little and a time until the mixture forms a dough. It must not be too wet.

Knead the dough for about 10 minutes until pliable and soft. Cover with a cloth and set in a warm area to raise twice its size. Knead again for about 10 more minutes and roll out a small piece into an oblong shape, leaving the rest of the dough covered. Cut into 10 cm squares.

Repeat with the rest of the dough. Place a teaspoon full of filling in the center of each square and brush with a little water to seal the edges. Fold over the edges to seal. Continue this way until all the filling has been used.

Heat oil in a deep fryer and fry the fingers for about 3 minutes on each side. Transfer to a tray or plate that has been covered with kitchen towel paper. Makes about 30