On our menu today is meat buns. It’s like soft bread buns with meat filling. If it’s paired with soft drinks, chocolate malt drinks or tea, it can be used as a snack or even breakfast. Meat buns taste amazingly great. If you haven’t tried it before, you should. The filling for today’s meat buns is ground beef. But this food can also be made with ground chicken or turkey. I made today’s meat buns spicy. But you can tone down the spiciness and you can add or remove whatever ingredient(s) in the filling that you don’t like.
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4 cups of Flour
4 Teaspoons of Yeast
4 Tablespoon of Melted Butter
4 Tablespoons of Sugar
1 Cup of Milk
2 Tablespoons of Vegetable Oil
For the filling, you’ll need:
Green Bell Pepper
Scotch Bonnet Pepper
How to Prepare
Measure the flour into a clean, dry bowl. Add sugar and salt to dry it. Mix them together. Set aside for later use.
Pour the milk into a bowl and add the yeast to it. Mix both ingredients together until the yeast dissolves. Add the melted butter. Break two eggs, add them to the wet ingredients and whisk the mixture. Mix the wet ingredients and the dry ingredients together until a soft and sticky dough is formed. Transfer the dough to a lightly floured work surface. Knead till the dough is smooth and stretchy. Place the dough in a sizeable oiled bowl and cover it. Leave it to rise for at least an hour.
While it’s resting, make the filling. Peel, rinse and dice the onions. Rinse and dice the carrot and the peppers. Place a clean saucepan on medium heat and add oil to it. When it heats up, add onions; sauté for a minute. Pour the minced meat into the oil. Add curry, thyme, seasoning and salt to it. Fry till it loses its red colour and turns brown. Pour the green pepper, scotch bonnet pepper and carrot into the saucepan. Stir and allow the content of your saucepan to simmer for a few minutes. Mix about three tablespoons of flour with water and add to the filling. It will thicken and moisten it. Cook the sauce till it dries. Turn off the heat and allow it to cool.
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Check the dough. If it’s risen, punch it down to remove trapped air. Cut it into twelve to fourteen medium pieces. Roll them into balls. Take a ball and place it on the work surface. Use a rolling pin to flatten it. Put some filling in the centre of the flattened dough. Gradually bring the edges together; pinch tightly to close it. Place it on a lightly greased baking tray. Repeat the process of flattening, filling and closing the buns until the dough is finished. Cover the meat buns with cling film and leave them to rise for thirty minutes.
Preheat the oven. Break an egg and beat it; it will serve as an egg wash. When the dough rises, brush the tops with egg wash and place them in the oven. Bake for twenty to twenty-five minutes. Remove it when it’s golden brown and allow it to cool. Enjoy.
Featured image source: Recipes by Dolapo Grey
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