Assorted Stuffed Mini Buns

Ingredients

• 500 g Wheat flour (type 45) (Sift before use)
• 100 g Extra fine semolina (Provides a slightly grainy texture)
• 10 g Dry baker's yeast (If you have fresh yeast, use 20 g)
• 10 g Salt (Fine salt preferred)
• 30 ml Extra virgin olive oil (For the dough and cooking the fillings)
• 300 ml Warm water (Temperature 35‑40 °C, add gradually)
• 300 g Frozen peeled shrimp (Thaw in the refrigerator before use)
• 2 pcs Shallots (Finely sliced)
• 2 cloves Garlic (Crushed or minced)
• 100 ml Whole liquid cream (30% fat)
• 1 tsp Curry powder (Adjust to taste)
• ½ tsp Hot pepper (Espelette pepper or cayenne) (Optional, adjust to your heat tolerance)
• 2 tbsp Fresh parsley (Chopped)
• to taste Ground black pepper

Instructions

1. Prepare the dough

   In the large bowl, mix the flour, semolina, salt and yeast. Add the olive oil then the warm water gradually while kneading until you obtain a homogeneous and slightly sticky dough.

   Time: PT10M

2. Dough resting

   Form a large ball, place it in the bowl, cover with plastic wrap and let rest 20 minutes at room temperature.

   Time: PT20M

3. Shape the mini buns

   Divide the dough into 8 equal balls, flatten them between your hands or with a rolling pin on a lightly floured work surface to form discs about 10 cm in diameter.

   Time: PT10M

4. Prepare the shrimp filling

   Heat 15 ml of olive oil in a pan over medium heat. Add the sliced shallots and garlic, sauté 2‑3 minutes until they become translucent.

   Time: PT5M

   Temperature: feu moyen

5. Cook the shrimp and thicken the sauce

   Add the thawed shrimp, cook 3‑4 minutes until they turn pink. Pour in the cream, curry, pepper, season with salt and pepper. Simmer 5‑6 minutes until the sauce thickens slightly. Stir in the chopped parsley at the end of cooking.

   Time: PT10M

   Temperature: feu moyen

6. Cook the first side of the buns

   Wipe the pan, add a drizzle of olive oil and heat over medium heat. Place the dough discs, cook 4‑5 minutes until the bottom is golden and begins to puff.

   Time: PT5M

   Temperature: feu moyen

7. Cook the second side

   Flip the buns, cook another 4‑5 minutes until the other side is golden and the bread is fully cooked inside.

   Time: PT5M

   Temperature: feu moyen

8. Rest under a cloth

   Remove the buns from the pan, place them under a clean kitchen towel for 5 minutes so they stay soft.

   Time: PT5M

9. Stuff the buns

   Place a tablespoon of shrimp filling in the center of each bun, fold the edges and press lightly to enclose the filling.

   Time: PT5M

10. Serve or store

    Serve immediately, or let cool and store according to the storage instructions.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All‑purpose flour
• Instead of Extra fine semolina: Classic fine semolina
• Instead of Dry baker's yeast: Instant yeast
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Frozen peeled shrimp: Fresh shrimp
• Instead of Shallots: Red onion
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Whole liquid cream: Thick crème fraîche
• Instead of Curry powder: Ras el hanout
• Instead of Hot pepper (Espelette pepper or cayenne): Smoked paprika
• Instead of Fresh parsley: Chives

Equipment Needed

• Large mixing bowl
• Wooden spoon or silicone spatula
• Plastic wrap
• Clean kitchen towel
• Lightly floured work surface
• Rolling pin or hands for flattening
• Chef's knife or dough cutter
• Heavy pan (e.g., frying pan or cast‑iron tajine)
• Wooden spatula
• Kitchen scale
• Measuring cup (ml)

Critical Steps — Do Not Skip

• Mix the dough until you obtain a smooth consistency without excess water
• Allow the dough to rest sufficiently for it to rise
• Cook each side of the bun until it puffs before flipping
• Add the binding (cream) at the end of cooking the filling to prevent it from separating

Chef Tips from the Video

• Sprinkle a pinch of sugar into the yeast water to activate the yeast more quickly
• Using extra fine semolina gives the buns a slightly airy texture
• For a more authentic flavor, add a small teaspoon of ras el hanout to the meat filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually in plastic wrap then place in a freezer bag, up to 1 month.

Room temperature: Consume within the day if kept covered, otherwise refrigerate.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated
• Bake the buns plain, freeze them and stuff them when serving
• The filling can be prepared 2 days ahead and gently reheated.