Cooking Vintage Style: Wasgoedbondeltjies Recipe

There was a time when I would go to a second hand book store in Parklands, the cookbook section was my spot.  I would sit there for about an hour just going through books and end up buying at least two.  It was my monthly ritual.  This was before I started blogging.

I have a thing for second hand cookbooks, the smell and you find some have hand writings with conversions.  I would always ask myself “what if they belonged to a dead person?”.  I’m sure some of them belong to dead people.  But anyways, someone has to continue using the book….

Slider with alias Wasgoed not found.


If you look at the cookbooks out today, they are just a repetition or an upgrade of what was documented on the vintage books.  The only difference is the styling and introduction of new ingredients or even a different method of preparing the recipe.   For this reason, I have the utmost respect for authors like Sanie Smit, S.J.A de Villiers, Prue Leith, Julia Child etc.  They did the ground work for us.   Cookbooks are perfect for when you want to know how to prepare certain dishes.  They can be a great tool to learn new methods and also introduce one to new ingredients and different cuisines.

There’s a friend of mine that keeps lending me from her stash of vintage cookbooks.  The latest that I’ve been cooking out of is by Sanie Smit.  The recipe that stood out this time is a Wasgoedbondeltjies Recipe.  The name itself is intriguing, just think about it; Wasgoedbondeltjies.  I’m thinking of the word in my Cape Coloured accent with an emphasis on the last part – “tjies”.

Anyways, going through the recipe… it is just cooked pork mince enclosed in shortcrust pastry shaped like a bundle then fried.   It reminds me of a recipe my mom likes to make called Imidundu (Vetkoek cooked with filling inside).

I had to stop myself from eating these bondeltjies.  I put them in a Tupperware container and gave them to a friend who then shared with her partner.   The next day I got a call “Yho, my boyfriend loves those things!  Are you going to share the recipe on your blog soon?”  That is the story of my life.

Do you ever go through old cookbooks?  Which ones are your favourites?

Wasgoedbondeltjies (Bundles of Laundry)

Makes ± 15 bundles

30ml (2Tbsp) cooking oil

1 onion, chopped

2 cloves of garlic, chopped

300g pork mince

2 leeks (with the green part), chopped

3 sprigs, fresh basil, chopped

2.5ml (½tsp) dried mixed herbs

15ml (1Tbsp) tomato paste

7.5ml masala spice (I used Inar Paarman’s)

Freshly ground black pepper to taste


Shortcrust Pastry

500ml (2 cups) cake flour

2.5ml (½tsp) salt

10ml (2 tsp) baking powder

120g cold butter, cut into cubes

125ml (½cup) ice water

1 egg, beaten



  1. Heat oil and sauté onion and garlic until soft.
  2. Add mince and cook until it starts changing colour.
  3. Add leeks, basil and mixed herbs.  Continue cooking for a further minute.
  4. Add tomato paste and season with masala spice and pepper.  Set aside.
  5. For Pastry: Sift the flour, salt and baking powder into a mixing bowl.
  6. Rub in the butter and add sufficient ice water to mix to a fairly soft dough.
  7. Roll out the pastry and cut into small squares, 75mm x 75mm.
  8. Spoon the cooked mince in the centre of each square.
  9. Fold the points to the centre and place on a greased baking tray.
  10. Brush with the beaten egg and bake at 200°C for 20 minutes until the bundles look golden brown.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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