Meat Buns Recipe – Buns Stuffed with Meat
These meat buns are so soft and delicious. Ones you taste one bun you will not be able to stop eating more.
Meat Buns Recipe – Buns Stuffed with Meat
Ingredients
- 4 cups 500g flour
- 1 tablespoon instant dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- ¼ cup 60ml vegetable oil
- 1¼ cups 300ml water
- 10 oz 285g ground beef
- 1 large onion
- 3 tablespoons olive oil
- 3 crushed garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- ½ teaspoon cumin
- ¼ cup 35g pine nuts
- 1 egg
- Sesame seeds
Instructions
- DIRECTIONS1. Make the dough: in a mixing bowl place flour, yeast and sugar. Mix. Add salt, water and oil. Knead the dough 7-8 minutes. 2. Transfer the dough to greased bowl and let rise for 1 hour. 3. Meanwhile make the filling: over medium heat sauté chopped onion for 2-3 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, salt, pepper, thyme, cumin and pine nuts. cook for 3-5 minutes, stirring constantly. Let cool. 4. Divide the dough into 16-20 equal pieces and shape each piece into ball. Roll the balls into 3-3.5" (7-9cm) diameter circle. Place 1 tablespoon of the filling in the center, close the dough tight and shape a ball. Place all the balls in a baking try, cover and let rest 20 minutes. 5. Preheat oven to 355F (180C). 6. Brush the buns with egg wash, sprinkle with sesame. Bake 20 minutes.
Video
Can I freeze these? And just re-bake them in the oven?
I froze these after baking them and the kids microwave them on a paper towel on the plate so they don’t get soggy. Love these.
May I add, as a Lithuanian Baby Boomer, I remember Grandmom & Mom both making Meat Pies, but we used all the leftover meats that were carefully saved in the freezer. Beef, Lamb, Pork were ground & incorporated w/ all kinds of Mushrooms we’dhand picked in the woods. But the star were the smoked meat…here in the US we use Bacon. Nothing measured just sautéed in butter & oil, onions & garlic. folding in the meats one at a time to keep as much of their flavors. If there wasn’t enough meat, Mom added whole grain Buckwheat… 1st coated in a egg & lightly fried on a iron skillet until the dryer on the grain, then boiled in a Tlbs of butter, 1 cup of grain to 2 & â…›cup of lightly salty boiling water… THATS a meal-in-its-self! once the water was absorbed… a 1 to 4 meat ratio was added & folded into the bun. Great texture if you dont over boil it. We used everything… Even when the “Wall” fell, it was still hard to get meats that weren’t processed to the hilt in salt or without taking a rifle & go rabbit hunting… oh yah, Rabbits awsome in a bun…
Now? I don’t add salt to anything when cooking for myself… wish that were possable with sugar. Thanks for the receipt.