Directions

Cooking Time: 20 - 30 Minutes

Serves: 20 - 24

1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
2. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Gradually add the milk and water, mixing until a soft dough forms. Knead the dough lightly until smooth, then cover it and set it aside while you prepare the filling.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
5. Add the chopped onions and garlic and fry until they become translucent.
6. Add the beef mince and cook until browned and cooked through, breaking it into small pieces with a spatula as it cooks.
7. Add the salt, black pepper, paprika, and dried thyme. Stir to combine.
8. Stir in the Harvestime All-in-one-Pot Mixed Vegetables, tomato sauce, and beef stock. Cook for another 5 - 7 minutes until the mixture thickens slightly and the vegetables are heated through. Remove from heat.
9. Assemble a magwinya divide the magwinya dough into small portions, about the size of a golf ball.
10. Flatten each dough portion with your palm into a small disc, making sure it's thin but not too thin.
11. Heat vegetable oil in a deep, heavy-bottomed pot to 175°C.
12. Carefully add the magwinya a few at a time, and fry until they are golden brown, about 3 - 4 minutes per side.
13. Remove the magwinya with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
14. Cut magwinya and fill magwinya by placing a spoonful of the beef and vegetable filling in the center of each dough disc.
15. Serve hot.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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