Fat Cakes Stuffed with Mince (Magwinya with Filling)
Fat Cakes Stuffed with Mince (Magwinya with Filling). This authentic recipe is simple to make and guaranteed to impress.
Ingrédients
- 4 cups all-purpose flour
- 1 sachet (10 g) instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 ½ cups cups warm water (adjust as needed)
- 300 g minced beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tomato, chopped (optional)
- 1 tsp curry powder or paprika
- salt and pepper to taste
- 1–2 tbsp oil for frying the mince
- vegetable oil enough for deep frying
Instructions
- In a large bowl, combine 4 cups flour, 1 sachet (10 g) instant yeast, 2 tbsp sugar, and 1 tsp salt.
- Add 2 tbsp oil and gradually mix in 1 ½ cups warm water to form a soft dough.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm spot until doubled in size, about 1 hour.
- While the dough is rising, heat 1–2 tbsp oil in a pan over medium heat.
- Fry 1 finely chopped onion and 1 clove minced garlic until soft.
- Add 300 g minced beef, breaking it up with a spatula.
- Add 1 chopped tomato (optional), 1 tsp curry powder or paprika, salt, and pepper.
- Cook until the mince is browned and moisture is reduced. Set aside to cool slightly.
- Punch down the dough and divide it into equal balls (about the size of a golf ball).
- Flatten each ball into a disc, place a spoonful of mince in the center, then fold the edges over the filling and pinch to seal completely, shaping into a smooth ball.
- Heat vegetable oil in a deep pot over medium heat, enough for the magwinya to float.
- Fry the stuffed balls in batches until golden brown on all sides, about 5–7 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm. Make sure the filling is slightly cooled before sealing the dough to prevent it from bursting while frying.
