Stuffed pizza-dough Buns

I had some left-over pizza dough and had to use it up before it got spoilt. I didn't have enough to make a pizza and the calzone was way too tedious. However, i did have some mince meat at hand, which Ro usually uses for his sandwich lunches, and then i had an idea..why not make stuffed buns. Yes, mincemeat stuffed buns it was! They were so yummy, especially hot from the oven and we gobbled it all up at one go..needless to say, they were pretty filling and we skipped dinner that day.

For the buns:

All purpose flour- 145 gms + extra for dusting

Active Dry Yeast- 1 tsp

Salt- a pinch

olive oil- 1 tsp

Warm water- as required (I used about 100ml)

Mix the yeast into the water, stir to dissolve and keep in a warm place for 10 minutes

Mix the AP flour and salt together in a mixing bowl, make a well in the centre and add the yeast mixture and oil to form a slightly sticky mixture. You can keep adding water till you get the deserved consistency.

Transfer the dough onto a lightly floured surface and knead for 10 minutes or until smooth and pliable.

Place it back into the mixing bowl, cover and keep in a warm place for up to 2 hrs. It would double in size by now. Punch the air out and knead for another 2 to 3 minutes.

For the stuffing:

Mincemeat- 500 gms

Turmeric- 1/4

Chilli Powder- 1/2 tsp

Ginger Garlic Paste- 1 tsp

Coriander Powder- 1 tsp

Pepper Powder- 1/2 tsp

Salt- to taste

Onions- 1, roughly chopped

Green chilli- 1, slit

Oil- 1 tbsp

Mix all the spice powders, ggp and salt with the mine and pressure cook with a wee bit water for 10 minutes, after putting the weight on or approximately 3 whistles.

heat oil in a frying pan and sauté the onions and chilli till they turn light brown. Add the cooked mincemeat along with the gravy (if any) and sauté till they become a darker shade of brown...not too dry though! You can add salt, spice etc at this stage if required.

Assembling:

Shape the dough into medium size balls. Make a depression in the centre, like a cup rather and spoon in the mincemeat and seal the edges. Roll into a perfect round, if you want. I really didn'tbother to :)

Egg wash: Beat an egg with about about 1 tsp milk and using a basting brush, generously coat the buns just before you put it in the oven. This browns the top.

Bake in a pre-heated oven (175C) for about 20 minutes. Serve hot with a hot cuppa anything :)

Notes: You can use any filling of your choice..let your imagination run wild. In the 1-2 hrs the dough was set aside, you can prepare the filling.

I tried this once with a pizza base mix (store bought) and it was a world easier.

I am sending this recipe to the Yeastspotting event hosted by Susan and the Bread Baking Day (BBD#28) event hosted by Tangerines Kitchen. BBD is an event created by Zorra.