Mince Buns

These mince buns are so delicious,good to make them when you're having guests for tea, snack or as a starter. In my home the freshly baked savories are devoured for dinner along with soup on a cold winter days .

I hope you enjoy making and eating it as much as our family does.

makes about 24-25 buns


For the dough

3 cups all purpose flour ( and 1 cup extra for binding)
2 teaspoons salt
1 egg, lightly beaten
4 tablespoons Olive oil or any oil of your choice
*1/4 cup milk, warm
*2 teaspoons dry active yeast
3 tablespoons sugar plus *1 extra teaspoon sugar
1 1/2 cup warm  water

Proof yeast by combining the ingredients marked with *. Keep it aside to foam and rise atleast 5 minutes.
In a large bowl combine all purpose flour, salt, the remaining sugar, egg, oil and the yeast mixture. Mix lightly and add water in two batches while kneading. 
Mix well with your hands till it comes to a nice ball.
If you feel the dough is sticky, lightly dust about 1/4 cup flour (from the extra one cup) and continue kneading till you get a nice ball.
Lightly cover the base of the bowl with oil (about a tablespoon should be enough) and cover the bowl with a plastic wrap and let the dough rise (about 2 hours). 
While waiting for the dough make the filling .


Mince Filling

1 pound or 450 grams ground meat (your choice)                1 egg beaten for glaze
 salt to taste
1 teaspoon black pepper powder
1 teaspoon ginger paste
1 teaspoon garlic paste

2 large onions, finely chopped
2-3 green chillies chopped finely
1/2 cup coriander leaves, chopped

Put the ground meat in a pot, add to it the ginger paste, garlic paste, salt and black pepper powder.
Cook it over medium heat, stirring occasionally (this helps to break the ground meat into coarse bits and preventing large lumps)

When the meat liquid is completely dry, leave it aside to cool.
Add the chopped onion, chopped green chillies and coriander into the cooled ground meat. Mix well.

Assembling

Punch down the dough and divide it into 24 small balls.
Using extra flour, roll out each dough ball into a small flat round.
Take a tablespoon and a half of the meat mixture and put it in the center of the rolled dough.
Pick up the sides of the dough and bring it together in the center covering the meat mixture (you can use a little water to bind).
Place it on a baking tray  with the smooth side up and continue making the buns in a similar way.

Preheat the oven to 400 degrees Fahrenheit , meanwhile brush the beaten egg on the buns.
When ready put the baking tray with the buns in the oven and bake for 20 minutes or till the buns are dark golden in color.
Remove and let it cool for 10 minutes before serving with your favorite soup, salad and sauces.




















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