🥟 Meat buns
Ingredients
- 500 g all-purpose flour
- 1 tbsp instant dry yeast
- 1 tbsp sugar, 2 tsp salt
- 60 ml oil, 300 ml warm water
- 450 g ground beef
- 1 onion chopped, 3 garlic cloves crushed
- 3 tbsp olive oil
- 1 tsp thyme, 1 tsp cumin, 1 tsp paprika
- 2 tbsp tomato paste
- 180 ml broth
- 30 g pine nuts
- 1 beaten egg, 30 g sesame seeds
- Salt, black pepper
Method
- Combine the flour, yeast and sugar, add the salt then the warm water and oil. Knead 7 to 8 min to a soft, elastic dough.
- Let it rise 1 hour in a greased covered bowl, until doubled.
- Soften the onion 4 to 5 min in the olive oil, add the garlic for 1 min.
- Add the beef and brown it 5 min, breaking it up. Add the salt, pepper, thyme, cumin, paprika and tomato paste, and cook 2 min more.
- Pour in the broth and reduce over low heat until the filling is JUICY but not wet — that juice is what keeps the buns moist. Let it cool and stir in the pine nuts.
- Knock the dough back and divide into 18 balls of 45 to 50 g. Flatten each into a 7 to 9 cm disc.
- Put 2 tbsp of filling in the centre, gather the edges and pinch tightly shut, then reshape into a smooth ball.
- Set them seam down on a tray, cover and rest 20 min while the oven heats to 180 °C (350 °F).
- Brush with beaten egg, scatter with sesame seeds and bake 18 to 22 min, until deeply golden.
Adapted from The Cooking Foodie (YouTube)
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