Hollow Vetkoek

Edward De Bruin


This recipe is just one of many traditional South African snakcs. It is a very filling snack and I normally either fill them with a curried beef mince or savary mince. Any type of filling may be used and some folks even add jam to it.There are many recipes out there on how to make these vetkoeks, but most do not come out hollow. I have experimented for a long time until I got mine right. The secret is to roll it out with a rolling pin and use a cookie cutter or a tin can opened at both ends.


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Makes about 30
1 Hr
20 Min
Pan Fry


How to Make Hollow Vetkoek


  1. Add the flour into a bowl or kneading machine
  2. Add all the other ingredients to the bowl and knead until you have stiff dough
  3. Form dough into a ball then rub with olive oil and cover with plastic wrap so it won't dry out
  4. Let it rest for about 30 minutes
  5. On a lightly floured surface, punch down and roll out with a rolling pin to about 1/2 inch thick
  6. Use a round cookie cutter about 3 inches in diameter and press out pieces of dough
  7. Rest the round dough pieces onto parchment paper until all is done.
  8. Heat the oil for deep frying while gathering the leftover cut dough
  9. Form the leftover dough into a ball and roll out again, then cut more round pieces.
  10. Take a small piece of the leftover dough and test the oil, the dough should sizzle
  11. When the oil is ready, take the round pieces of dough and carefully insert into the hot oil. Depending on the size of the pot, add a few at a time.
  12. Using a food tong, soon as the dough goes brown on the bottom, turn them with the tong so they can equally brown. Some might roll over by itself.
  13. The fried vetkoek will be ready to remove when it is golden brown all round, remove and let it rest on paper towels to absorb excess oil.
  14. These vetkoeks should be hollow inside and after cutting a slight incision on one side, can be filled with savoury minced meat, curried meat or vegetables.

Printable Recipe Card

About Hollow Vetkoek

Main Ingredient: Flour
Regional Style: African

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