Ingredients

For the Dough (7 Buns)

• Flour: 400 g
• Baker’s Yeast: 6 g
• Sugar: 15 g
• Salt: 5 g
• Lukewarm Water: 150-170 ml

For the Meat Filling

• Minced Meat: 300 g
• Onion: 1, finely chopped
• Bell Pepper: 1 small, finely chopped
• Garlic: 2 cloves, minced (optional)
• Salt and Pepper: To taste
• Paprika: To taste
• Turmeric: To taste
• Tomato Paste: 1 teaspoon
• Liquid Cream or Crème Fraîche: 100 ml
• Chopped Fresh Coriander: 1 tablespoon
• Olive Oil: 1 drizzle

For Garnish

• Cheddar Cheese: Small slices for stuffing
• Grated Cheese: For topping (optional)

Step-by-Step Instructions

Step 1: Preparing the Dough

1. Activate Yeast: In a small bowl, mix the baker’s yeast with lukewarm water (about 150 ml) and sugar. Let it sit for 5-10 minutes until bubbles form on the surface, indicating that the yeast is active.
2. Combine Dry Ingredients: In a large mixing bowl, add flour and salt. Mix well to distribute the salt evenly through the flour.
3. Form Dough: Pour the yeast mixture into the flour and mix, gradually adding more lukewarm water if needed, until a soft dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 2: Preparing the Meat Filling

1. Cook the Onion and Pepper: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper, and cook until softened.
2. Add Meat and Garlic: Add the minced meat and garlic (if using) to the skillet. Season with salt, pepper, paprika, and turmeric to taste, and cook until the meat is browned.
3. Incorporate Tomato Paste and Cream: Stir in the tomato paste, mixing well to coat the meat, then pour in the liquid cream or crème fraîche. Let it simmer until the mixture thickens slightly.
4. Finish with Coriander: Stir in the chopped fresh coriander and adjust seasoning as needed. Remove from heat and set aside to cool slightly.

Step 3: Assembling the Buns

1. Divide the Dough: Once the dough has risen, punch it down to release the air. Divide it into 7 equal portions.
2. Roll and Stuff: Take one dough ball, flatten it into a circle with your hands or a rolling pin, and place a spoonful of the meat filling in the center. Add a small slice of cheddar cheese over the meat.
3. Seal the Bun: Fold the edges of the dough over the filling, pinching to seal it tightly and shape it into a ball. Repeat with the remaining dough and filling.
4. Second Rise: Place the filled buns on a lined baking sheet, cover with a cloth, and let them rise for another 15-20 minutes.

Step 4: Baking the Buns

1. Preheat the Oven: Preheat your oven to 190°C (380°F).
2. Add Topping: Optionally, brush the tops of the buns with a little olive oil and sprinkle grated cheese over each one.
3. Bake: Bake in the preheated oven for 40-45 minutes, or until the buns are golden brown and the cheese is melted.
4. Cool and Serve: Remove from the oven and let the buns cool slightly before serving. They’re delicious warm, with the cheese melting in the center.

Nutrition Facts (per serving, based on 7 buns)

• Calories: 320 kcal
• Fat: 15 g
• Saturated Fat: 7 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Sugars: 2 g
• Protein: 15 g
• Sodium: 320 mg

Frequently Asked Questions (FAQs)

1. Can I use other types of meat for the filling?

• Absolutely! Ground chicken, turkey, or lamb all work well with this recipe. Adjust seasonings as needed to complement the type of meat.

2. How should I store these buns?

• These buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.

3. Can I freeze these stuffed buns?

• Yes, you can freeze the buns once they’ve cooled completely. Wrap them individually and store in a freezer-safe container for up to 3 months. Reheat in the oven or microwave until warmed through.

4. What other cheeses work for this recipe?

• Mozzarella, Gouda, or Monterey Jack are good alternatives to cheddar. Experiment with your favorite cheese to find the perfect match for your taste.

Tips for Perfect Meat and Cheese Buns

• Ensure Proper Sealing: Make sure to seal the buns well to prevent the filling from leaking during baking. Pinch the edges tightly and, if needed, dampen the edges slightly to help them stick.
• Experiment with Fillings: Add your favorite vegetables or herbs to the filling for variety. Chopped spinach, sun-dried tomatoes, or diced olives make excellent additions.
• Flavorful Dough: For extra flavor, consider adding a pinch of dried herbs (like thyme or oregano) to the dough.

Storage Tips

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: These buns can be kept in the fridge for up to 5 days. Reheat in the oven at a low temperature to restore the fresh-baked feel.
• Freezing: To freeze, wrap each bun individually in plastic wrap and store in an airtight freezer bag for up to 3 months.

Conclusion

Savory stuffed meat and cheese buns are a delicious and versatile snack or meal that can easily be customized to suit your tastes. With a perfectly spiced meat filling, a hint of creaminess from the cheese, and a soft, fluffy bun, these treats are satisfying and enjoyable. They’re perfect for family gatherings, picnics, or just as a homemade snack. Give this recipe a try, and enjoy the warm, flavorful taste of homemade stuffed buns!