Cocktail Vetkoekies Filled With Bobotie

The Leopard’s Leap Culinary team always have a fun idea or two! With this party food recipe, Chefs Pieter de Jager and Christiaan Visser gives a new spin to traditional South African flavours.

For lazy meals around the table, serve the bobotie as is, with moreish vetkoekies on the side. But if your festive season calls for sassy cocktails, spoon the deliciousness of the homemade bobotie into a cocktail vetkoekie and serve as a canapé! You can make the dish well in advance and only fill the vetkoek before serving. 

This delicious morsel also works perfectly with the ultimate party drink of the season – the Leopard’s Leap Sparkling Chardonnay Pinot Noir!


  • 6 ¾ cups flour (all-purpose)
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 packet yeast
  • lukewarm water
  • cooking oil (for frying)


  1. Mix sugar and yeast with some of the lukewarm water and leave to foam.
  2. Sift flour and salt.
  3. Pour sugar and yeast mixture into flour and salt mixture and knead in a bowl.
  4. Keep adding water and knead until a bread-dough consistency is obtained.
  5. Leave the dough in the bowl and cover with a cloth.
  6. Leave the dough to rise for about 45 to 60 minutes, until it is about double its original size.
  7. Pour cooking oil into a frying pan to a depth of about 3 to 4 cm and heat to about 200 °C.
  8. Divide the dough into balls the size of golf balls, flatten to a thickness of about 3 centimetres (about half the size of your palm) and place into the oil, three or four at a time.
  9. Fry each side until golden brown.
  10. Fill with a spoon of bobotie just before serving or serve alongside the whole dish.