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Cheese & Onion Roosterkoek

INGREDIENTS


2 slices bread
250ml milk
1 large onion, chopped
650g mince meat
2 cloves garlic, chopped
20g mild curry powder
10ml turmeric powder

20g tomato paste
150g dried apricots, chopped 80ml chutney
10ml worcester sauce
200g chopped tomato
3 jumbo eggs
4/6 lemon leaves

METHOD


  1. Place dough into a clean bowl. Add rosemary, garlic and olive oil; knead until well combined. Divide dough in half; set aside for 5 minutes.
  2.  Roll each ball of dough out into a rough 21cm square. Sprinkle cheese, onion and parsley over one half of dough; season. Top with remaining dough; press to enclose the fillings.
  3. Using a sharp knife, slice each square into about 12 smaller squares.
  4. Brush lightly with a little oil and place into a braai rack.
  5. Cook over medium-to-cool coals for 10–15 min each side, turning occasionally till golden and baked through.
  6. Serve warm with extra butter.

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