Drie hoekie vleis koekie



June 1, 2016
Drie hoekie vleis koekie

CAPE FAVOURITE: Learn to make your own samoosas for cheaper, especially with Ramadaan coming up.

How to make the perfect samoosa and save money.

Samoosas have been a traditional snack for generations in Cape Town.

It’s like Bashews drinkies, people just can’t have a special occasion without them.

You can buy them at the shop, but it’s bleddie expensive to have on a regular basis.

With Ramadaan fast approaching (next week in fact), and your family expecting samoosas every night with their soup or boeber, it would be cheaper to just make your own.

Now, included with these amazing recipes for lekker fillings, is a recipe for making your own blare.

Just know there’s a lot of work involved, but anyone who makes their own pur will tell you it tastes that much nicer.

I usually buy mine at Elite or get a tietie to make it for me – 100 blare will cost you about R40.

So my first lesson in folding the drie hoekie vleis koekies came when I got married nearly 10 years ago.

Skoonma was prepping for the pwasa and asked if I wanted to learn. It looked very complicated, just watching.

Lesson number one had me nearly in tears, want die blerrie blare willie werkie.

It was a nightmare and we had blokmoosas for supper.

Naturally was daar mos mense vir boeka die aand, and I was the butt of jokes for months, until I eventually got it right.

Sorry vir julle, maar die goose is nou daai Samoosa queen.

The trick is to make your folds nice and styf, and vet samoosas are always a winner.

Too little filling will leave a hole in your maag.

Jazz it up for do’s by having a delicious dip on the side. Try one of these recipes with a difference – jy gaan my weer kom vertel.

Mince Samoosa Recipe

Making the pastry (pur)


3 cups of flour

Cold water (use your judgement)

Pinch of salt

1 teaspoon of lemon juice

12 teaspoons margarine


Sift flour and salt together. Combine the lemon juice and water and add to the dry ingredients. Mix well to form a dough. Knead the dough to remove any air bubbles. Divide the dough into 12 portions.

Roll each portion into a ball and flatten it between the palms of your hand. Roll the portions on a floured board into circles.

Using only six circles, brush each side with one teaspoon of margarine. Pile the discs on top of each other with a sprinkling of flour between each.

Do not grease the underneath of the last disc and the surface of the top disc.

Roll out the pile of six discs into a single large |circle.

Trim edges of the circle to form a square.

Toast the dough circle on both sides on a non-stick frying pan or a flat grill.

Toss and turn lightly |several times to separate the layers.

As soon as the layers begin to separate, remove from heat and set aside.

This is now samoosa pastry, or pur.

Repeat the steps with the remainder of the portions. When the pur is cooled, cut it into two inch wide strips.

Mince Filling (Makes 50 samoosas)


1kg mince

3 large onions

2 Tablespoons Tumeric

2 Tablespoons Leaf Masala

Three cloves garlic

Half a cup of chopped celery

Salt and pepper to taste


Place a pan on heat, cover just the bottom with water and add in chopped onion. Steam until onion is transparent, then add tumeric, leaf masala, crushed garlic, chopped celery, salt and pepper, add some water and steam for 5 mins.

Add the mince, ensuring you cover for about 25 mins until cooked through, remember to stir every 5 mins. Take off heat and strain excess sauce.

Let filling cool and add a tablespoon of olive oil and stir in.

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