Stuffed buns
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Ingredients:
Dough:
Meat filling:
Potato filling:
Cheese filling:
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Start with the dough. While the dough rises you can make the stuffing(s). Each stuffing is for one portion of the dough recipe. You can make less stuffing so you can make a mix of all three or just two or one.
Use a bowl large enough for the dough and keep in mind that it will double in size. Place the yeast in the bowl with 2 tbs of the flour, 60ml of the water, and the salt. Mix well so the yeast dissolves. Add the rest of the flour and the ingredients adding the rest of the water slowly while mixing. Kneed the dough while you add the water. You want the dough to be soft but not sticky to the hands. When you have mixed the dough well cover it with a towel and leave it somewhere warm to rise. It will need around 2 hrs or a little more to double in size. Once the dough doubles in size it is time to make the buns. Dust the surface where you will work with a little flour and cut a small piece of dough - approximately the size of a walnut. With a rolling pin open it in a circle around 10cm wide. Place a tablespoon of your filling of choice in the middle and bring the sides words the center of the circle and close it tight as shown in the picture.
To fry the buns place enough olive oil in a frying pan to cover the buns half way. Heat the oil till it sizzles and add the buns. Once golden brown turn over and fry the other side. Once ready place on a plate that is covered with paper towel so it absorbs the oil. Better eaten quickly while they are nice and crispy!
Use a bowl large enough for the dough and keep in mind that it will double in size. Place the yeast in the bowl with 2 tbs of the flour, 60ml of the water, and the salt. Mix well so the yeast dissolves. Add the rest of the flour and the ingredients adding the rest of the water slowly while mixing. Kneed the dough while you add the water. You want the dough to be soft but not sticky to the hands. When you have mixed the dough well cover it with a towel and leave it somewhere warm to rise. It will need around 2 hrs or a little more to double in size. Once the dough doubles in size it is time to make the buns. Dust the surface where you will work with a little flour and cut a small piece of dough - approximately the size of a walnut. With a rolling pin open it in a circle around 10cm wide. Place a tablespoon of your filling of choice in the middle and bring the sides words the center of the circle and close it tight as shown in the picture.
To fry the buns place enough olive oil in a frying pan to cover the buns half way. Heat the oil till it sizzles and add the buns. Once golden brown turn over and fry the other side. Once ready place on a plate that is covered with paper towel so it absorbs the oil. Better eaten quickly while they are nice and crispy!
Meat filling:
To make the meat filling chop the onions to small pieces. Add the olive oil in a frying pan and heat. Add the onions and sauté till they are soft. Add the ground beef and brown well. Add the spices and salt and mix well. You want the meat to cook well all the way through. Once the meat is cooked, remove from the heat, add the breadcrumbs and mix well. In a separate frying pan toast the pine nuts until golden brown. Add these to the meat mixture as well and toss. Your meat filling is ready. Let it cool down and then make the buns.
To make the meat filling chop the onions to small pieces. Add the olive oil in a frying pan and heat. Add the onions and sauté till they are soft. Add the ground beef and brown well. Add the spices and salt and mix well. You want the meat to cook well all the way through. Once the meat is cooked, remove from the heat, add the breadcrumbs and mix well. In a separate frying pan toast the pine nuts until golden brown. Add these to the meat mixture as well and toss. Your meat filling is ready. Let it cool down and then make the buns.
Potato filling:
To make the potato filling peel and cut the potatoes in small around 5cm pieces. Place them in a pot filled with water and build them until fork tender. While they are boiling, add the oil to a frying pan and add the onions that you have sliced thinly. Add the salt and fry the onions till brown. Once the potatoes are ready drain them and put them in a bowl. Add the onions with the oil and the oregano and mix well. Do not puree them completely. You want them to be a little chunky. Your potato filling is ready. Set it aside and let it cool down before filling the buns.
To make the potato filling peel and cut the potatoes in small around 5cm pieces. Place them in a pot filled with water and build them until fork tender. While they are boiling, add the oil to a frying pan and add the onions that you have sliced thinly. Add the salt and fry the onions till brown. Once the potatoes are ready drain them and put them in a bowl. Add the onions with the oil and the oregano and mix well. Do not puree them completely. You want them to be a little chunky. Your potato filling is ready. Set it aside and let it cool down before filling the buns.
Cheese filling:
This is the easiest one! In a bowl crumble the feta cheese with your hands and add the mizithra or ricota. Mix well. Add the finely chopped mint and mix again well. Your cheese filling is ready to stuff the buns.
This is the easiest one! In a bowl crumble the feta cheese with your hands and add the mizithra or ricota. Mix well. Add the finely chopped mint and mix again well. Your cheese filling is ready to stuff the buns.
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