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  1. Make the dough by sifting flour in a bowl, adding salt, cream of tartar and oil and rubbing to a fine texture.
  2. Mix to a soft dough with water.
  3. Roll our dough onto a floured surface.
  4. Grate butter onto rolled dough and fold like pastry.
  5. Repeat rolling and folding dough until butter cannot be seen anymore.
  6. Refrigerate dough and leave to rest for 30 minutes.
  7. To make up kremenaatjie, roll out dough to about 1mm thickness and cut with round cookie-cutter.
  8. Put desired filling (chicken, mince, vegetables) onto round and fold over dough, forming a half moon.
  9. Press down the edges with a fork.
  10. Deep fry kremenaatjie until golden brown.
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