Baked Curried Mince Vetkoek   Made with BlixSam Bazaar Kerrie & Piets-my-nou   A delicious oven-baked version of the classic South African vetkoek, filled with a rich, spicy curried mince.   Ingredients   For the Dough   500 g cake flour   10 g instant dry yeast   1 tbsp sugar   1 tsp salt   2 tbsp vegetable oil or melted butter   300 ml lukewarm water   For the Curried Mince Filling   2 tbsp cooking oil   2 onions, finely chopped   500 g beef mince   2 cloves garlic, crushed   1 tsp fresh ginger, grated   8-10 curry leaves   2 bay leaves   1 tsp ground cumin   4 cardamom pods, lightly crushed   2 tsp BlixSam Bazaar Kerrie   ½-1 tsp BlixSam Piets-my-nou (or to taste)   2 medium potatoes, diced   2 tbsp tomato purée   2 tbsp chutney   1 tbsp Worcestershire sauce   1½ cups beef stock or water   Salt to taste (if needed)   For Brushing   1 egg, beaten (optional)   Melted butter   —   Method   1. Prepare the Dough   1. Mix the flour, yeast, sugar and salt in a large bowl.   2. Add the oil and gradually mix in the lukewarm water until a soft dough forms.   3. Knead for 8-10 minutes until smooth and elastic.   4. Cover and leave to rise for about 1 hour, or until doubled in size.   2. Make the Curried Mince   1. Heat the oil in a large pan.   2. Fry the onions until soft and lightly golden.   3. Add the garlic, ginger, curry leaves, bay leaves, cumin and cardamom. Cook for 1 minute until fragrant.   4. Add the mince and cook until browned.   5. Stir in the BlixSam Bazaar Kerrie and BlixSam Piets-my-nou.   6. Add the tomato purée, chutney and Worcestershire sauce.   7. Stir in the diced potatoes and pour in the stock.   8. Simmer for 20-25 minutes until the potatoes are tender and the sauce is thick.   9. Remove the bay leaves and cardamom pods and allow the filling to cool completely.   3. Assemble   1. Punch down the dough and divide into 8 equal portions.   2. Flatten each piece into a round.   3. Spoon the cooled mince into the centre.   4. Fold the dough over the filling and pinch the edges tightly closed.   5. Place seam-side down on a lined baking tray.   6. Cover and allow to rise for another 20-30 minutes.   4. Bake   1. Preheat the oven to 190°C.   2. Brush each filled vetkoek with beaten egg (optional).   3. Bake for 20-25 minutes, or until golden brown.   4. Brush with melted butter while still warm for a soft, shiny crust.   Serve   Serve warm with extra chutney or butter and enjoy the rich flavour of BlixSam Bazaar Kerrie with the perfect spicy kick from BlixSam Piets-my-nou.