Minced meat filled buns. In a large bowl, dissolve yeast in water. Add enough remaining flour to form a soft dough. Place the minced meat (patty) on the unpunched chapati.

Tips for Making the Best Cheesy Meat Buns Poke the top of each bun with a fork to allow steam to escape and minimize the amount of cheese that leaks out. Add some finely chopped baby spinach, kale, or steamed broccoli florets to add a veggie into the mix. Try not to overfill the buns to ensure that they hold together. You can have Minced meat filled buns using 24 ingredients and 23 steps. Here is how you achieve that.

Ingredients of Minced meat filled buns

Prepare of For the buns:.
It's of all purpose flour.
It's of instant yeast.
It's of salt.
You need of sugar.
It's of cooking oil.
It's of warm milk.
Prepare of cardamom.
Prepare of sesame seeds.
It's of For the filling.
Prepare of minced meat.
You need of red capsicum.
It's of green capsicum.
It's of yellow capsicum.
Prepare of ginger/garlic paste.
You need of mixed spices.
Prepare of black pepper.
It's of curry powder.
You need of tumeric.
You need of spring onions.
It's of corriander.
Prepare of Salt.
Prepare of cooking oil.
Prepare of egg.

Pirozhki buns are bread dough stuffed with a variety of savoury fillings. They are popular in Russia and the Ukraine. This Pirohzki recipe is filled with seasoned ground beef and cheddar cheese. You can also make vegetarian pirohzki filled with cabbage, mushrooms, onions or chopped hard boiled egg.

Minced meat filled buns instructions

In a bowl mix the flour, sugar, salt cardamom and yeast.
Add in the cooking oil and rub it in till the flour mixture becomes crumbly.
Make a dough by adding in the warm milk little by little. Till a soft dough is formed.
Place the dough on a working surface and knead throughly.
Place the dough in a bowl. Cover and place it in a warm place to proof for 45 mins or until double in size.
Meanwhile prepare the filling. Place the minced meat in a bowl. Add in all the spices and salt and mix well.
Add in the garlic/ ginger paste and mix well.
Add in the chopped capsicums, corriander and spring onions.
Add in the egg and mix.
Make balls. Place them on a flat surface. Cover with cling film and place them in the fridge for 20 mins.
Heat the 1 cup of oil in a sauce pan.
Place in the minced meat balls. Being careful not to break. Fry them on medium heat.
Allow them to turn brown before turning to the other side. When ready remove them from oil and drain on a kitchen towel.
Meanwhile take the proofed dough punch it and make small balls.
Roll out a ball into a small chapati and place on a greased baking tray.
Roll out another ball and punch in holes (i used a small icing nozzle).
Place the minced meat (patty) on the unpunched chapati..
Take the one with holes and place on top of the one with the patty.
Press the side with fingers so that no space is left.
Do the same steps with the other buns.
Cover and place them in a warm place to proof.
After proofing apply eggwash on top. Then sprinkle some sesame seeds on top.
Bake for 20 mins at 170°c. Serve and enjoy.

Super soft buns stuffed with meat. Great recipe for lunch or brunch. Spoon two tablespoons of the meat in the center of each circle and close the dough tight making a bun. Lay them open-side down on the cookie sheet, about two inches apart. Brush each bun with the lightly beaten egg, spread sesame seeds over the buns, if desired and bake according to the directions on package.