Ingredients:

For the Dough:

• Milk – 150 ml (warm)
• Butter – 30 g (softened)
• Flour – 380 g
• Salt – 1 teaspoon
• Sugar – 1/2 teaspoon
• Yeast – 1 teaspoon (active dry or instant)
• Egg – 1 large

For the Filling:

• Minced meat – 150-200 g (beef, pork, or a mixture)
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, diced
• Celery – a few stalks, finely chopped
• Vegetable oil – 30 ml
• Tomato paste – 1 tablespoon
• Water – 30 ml
• Basil – optional, to taste (fresh or dried)
• Salt and spices – to taste (black pepper, paprika, cumin, etc.)
• Sour cream – 150 g
• Egg white – 1 (for brushing)
• Cheese – grated, as desired

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine the warm milk (150 ml) with 1 teaspoon of yeast and 1/2 teaspoon of sugar. Let it sit for 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active.
2. Mix the Dough: In a large mixing bowl, add the flour (380 g) and 1 teaspoon of salt. Make a well in the center and add the yeast mixture, 1 egg, and 30 g of softened butter.
3. Knead the Dough: Mix the ingredients until they come together, then knead the dough on a floured surface for about 8-10 minutes. The dough should be soft and smooth but not sticky. If it feels too dry, add a little more milk. If it’s too sticky, sprinkle a little more flour.
4. First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 2: Prepare the Filling

1. Cook the Vegetables: In a frying pan, heat 30 ml of vegetable oil over medium heat. Add the finely chopped onion, celery, and tomato, and sauté for 5-7 minutes until the vegetables are soft and slightly golden.
2. Add the Minced Meat: Stir in the minced meat (150-200 g) and cook until the meat is browned and cooked through, breaking it up with a spatula as it cooks. This should take about 8-10 minutes.
3. Add Tomato Paste and Water: Once the meat is cooked, add 1 tablespoon of tomato paste and 30 ml of water. Stir well to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
4. Season the Filling: Add salt, spices, and optional basil to taste. Stir everything together and let it cook for another minute or two before removing from heat. Set the filling aside to cool slightly while the dough finishes rising.

Step 3: Assemble the Buns

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Divide the Dough: After the dough has risen, punch it down to release the air, then transfer it to a floured surface. Divide the dough into equal portions, about the size of a small fist (you should get 8-10 buns depending on the size).
3. Fill the Buns: Roll each portion of dough into a circle or oval shape, about 1/4 inch thick. Place 1-2 tablespoons of the meat filling in the center of each piece of dough. Fold the edges of the dough over the filling, pinching them tightly to seal. Shape the dough into smooth balls or leave them as folded pockets.
4. Top the Buns: Place the buns on the prepared baking sheet, leaving some space between each one. In a small bowl, mix the egg white with a splash of water, and brush the tops of the buns with this mixture for a shiny finish.
5. Add Cheese and Sour Cream: Sprinkle the tops of the buns with grated cheese and add a small dollop of sour cream on each for extra creaminess and flavor.

Step 4: Bake the Buns

1. Bake the Buns: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the buns are golden brown and cooked through. The cheese should be melted and bubbly on top, and the buns should sound hollow when tapped on the bottom.
2. Cool and Serve: Once baked, remove the buns from the oven and allow them to cool on a wire rack for a few minutes. Serve warm with extra sour cream on the side if desired.

Cooking Tips:

• Dough Texture: If the dough feels too dry while kneading, add a small splash of milk to soften it. The dough should be soft and elastic but not sticky.
• Filling Variations: You can switch up the filling by adding ingredients like mushrooms, bell peppers, or spinach. You can also use ground turkey or chicken for a leaner option.
• Cheese Choice: Feel free to use any cheese you like—cheddar, mozzarella, or even a spicy pepper jack cheese will add a unique flavor to the buns.
• Freezing: These buns freeze well, so you can make a larger batch and freeze them for later. Just bake them, let them cool, and store in an airtight container in the freezer for up to 3 months. To reheat, thaw and warm in the oven.

Storage:

• Refrigeration: Store any leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a low-temperature oven or microwave until heated through.
• Freezing: As mentioned, these buns freeze beautifully. To freeze, let them cool completely, then store them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Nutritional Facts (Per Serving, Based on 10 Servings):

• Calories: 250-300 kcal
• Protein: 10-12 g
• Fat: 12-15 g
• Carbohydrates: 25-28 g
• Fiber: 1-2 g
• Sodium: 350-400 mg

These buns are relatively balanced, with a good mix of carbohydrates from the dough, protein from the minced meat, and fats from the cheese and butter. The fresh vegetables in the filling add vitamins and fiber, making this a wholesome snack or light meal.

Frequently Asked Questions (FAQs):

1. Can I use store-bought dough? Yes, you can use pre-made pizza or bread dough to save time. However, making the dough from scratch gives the buns a softer, homemade texture.

2. Can I use a different filling? Absolutely! You can customize the filling with your favorite ingredients like chicken, spinach, mushrooms, or even a vegetarian filling with beans and spices.

3. How do I prevent the buns from becoming soggy? Make sure the meat filling has cooked off most of its moisture before using it in the buns. The filling should be thick and not watery to avoid sogginess.

4. Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before using. Just let it come to room temperature before assembling the buns.

5. Can I add other herbs or spices? Feel free to add other herbs like thyme, rosemary, or cilantro to the dough or filling for added flavor.

Conclusion:

These savory meat-filled buns with sour cream and cheese are a satisfying and versatile dish that’s perfect for any time of the day. The soft, pillowy dough encases a flavorful filling of minced meat, vegetables, and herbs, all topped with creamy sour cream and melted cheese. Whether you serve them for lunch, dinner, or a snack, they are sure to be a hit. Plus, the ability to customize the filling means you can adapt the recipe to your tastes or what you have on hand. Make a batch today and enjoy the perfect combination of hearty and comforting flavors!