The other day, I ran out of vegetables save for a carrot and a bag of green peas. I was just wondering whether to order in, when I remembered the chicken mince in the freezer. I would make Chicken Mince Buns!
It was only 2 pm, and I had enough time for the 2 rises of dough that chicken mince buns required. The kids love an unconventional dinner midweek, and I knew everyone would enjoy it.
So here it is, my recipe for fuss-free mince buns! The total rise time for the dough is only around 3 hours, and it’s pretty simple to put together! In case you are looking for a vegetarian option, you can substitute mince in this recipe for the same amount of paneer or finely chopped mushrooms.
Recipe: Stuffed Buns
Course: SNACK, APPETIZER, TEATIME, PICNIC, HORS D’OUVRESDifficulty: Medium12
servings20
minutes40
minutesThis easy to make recipe is both tasty and filling, and you will love coming back to it again and again!
IngredieNTS
3Btsp Active Dry Yeast
1 cup Milk
500 gms whole wheat flour
4 tbsp Sugar
1 tsp Salt
1/4 cup Oil
1 egg yolk
1 tsp za’atar spice (optional)
1 tsp garam masala
5 tbsp Luke warm water
2 tbsp Sesame Seeds
INGREDIENTS FOR FILLING300 gms mince meat OR crumbled paneer
1/2 cup frozen peas
1 green onion + 1 carrot, peeled and finely chopped
1/2 inch piece ginger finely gratd
2 green chilli, finely chopped
4 cloves garlic,crushed
2 tbs. cooking oil
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 tsp. chilli powder
Salt to taste
DirectiONS
- Heat oil in a pan.
- Add onion, ginger and green chillies and fry until onions are golden brown.
- Add meat OR paneer and stir fry
- Add spices and stir fry for a few more minutes and add peas and carrot.
- Turn heat to medium and cook till the meat is tender/ paneer is steamed thoroughly and all the water is absorbed.
- The filling should be dry. Let it cool completely.
- In a small bowl, mix the yeast and 2 tbsp sugar and dissolve it with 5 tbsp luke warm water. Mix well and keep it aside for about 5 mins till it becomes frothy.
- In a big mixing bowl, add the flour, 2 tbsp sugar, 1 tsp salt, egg yolk, za’atar, garam masala, oil and mix well.
- Add the milk slowly, and knead a lot, until the stickiness goes away.
- Now form the dough into a pretty ball, and brush it well with oil place in a clean bowl, and cover wth a damp cloth. Leave to rise for 2-4 hours dependng on the weather.
- Line a baking tray. Punch down the dough and divide the dough into 12 equal pieces.
- Take a piece of dough, make a ball and flatten it out into a disc.
- Add a tsp of stuffing in the center of the disc and pinch towards centre to cover the stuffing. Repeat for all the buns.
- Arrange them in the lined baking tray. Place each bun, about 2 inches apart on the baking sheet
Leave to rise for 30-40 mins - Brush them lovingly with a mixture of whisked egg and water
Sprinkle sesame seeds on the buns. - Preheat oven to 190 degrees C Bake for 20 minutes, until golden brown.
Remove and eat hot!
Notes
- If you live in humid temperatures, consume these buns the same day, or freeze them in batches.
