Stuffed buns with minced meat

Ingredients

• 30 ml Olive oil (For cooking the filling, incorporation into the dough and glazing)
• 1 unit Onion (Medium, finely chopped)
• 1 unit Red bell pepper (Seeded and diced)
• 300 g Minced meat (kefta) (Beef or lamb, lightly seasoned)
• 1 tsp Sweet paprika (For the filling)
• 1 tsp Turmeric (For the filling)
• ½ tsp Black pepper (Ground)
• 1 tsp Salt (Add at the end of cooking the filling)
• 500 g Wheat flour (type 45) (For the dough)
• 100 g Extra-fine semolina (Adds lightness to the dough)
• 1 tbsp Sugar (Activates the yeast)
• 10 g Dry baker's yeast (Activates the dough)
• 325 ml Warm water (Temperature 35‑40°C)
• 150 g Mozzarella (Sliced, to place in each bun)
• 1 tsp Paprika for glazing (Mixed with olive oil before cooking)

Instructions

1. Prepare the vegetables for the filling

   Finely slice the onion and cut the bell pepper into small dice. Set aside.

   Time: PT10M

2. Sauté the vegetables

   In a pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, sweat for 5 minutes until they are tender.

   Time: PT5M

   Temperature: Medium

3. Cook the meat and season

   Add the minced meat to the pan, crumble with the spatula. Incorporate the paprika, turmeric, black pepper and salt. Cook 10 minutes, stirring regularly until the meat is well browned.

   Time: PT10M

   Temperature: Medium

4. Let the filling cool

   Transfer the filling to a bowl, cover and let rest 10 minutes so it cools before being used in the dough.

   Time: PT10M

5. Mix the dry ingredients for the dough

   In the robot bowl (or a large mixing bowl), pour the flour, semolina, sugar, dry yeast and salt. Mix quickly.

   Time: PT5M

6. Knead the dough

   Add the olive oil and warm water gradually while kneading for 10 minutes until you obtain a supple and homogeneous dough.

   Time: PT10M

7. First rise

   Form a ball with the dough, place it in a lightly oiled bowl, cover with plastic wrap or a clean cloth and let rise 45 minutes at room temperature until it doubles in volume.

   Time: PT45M

8. Shape the buns

   Divide the risen dough into 8 equal balls. Flatten each ball, place a generous spoon of filling in the centre, add a slice of mozzarella, then close the dough by pinching the edges to enclose the filling.

   Time: PT10M

9. Brush before baking

   Mix 1 teaspoon of olive oil with 1 teaspoon of paprika. Brush each bun with this mixture to obtain a nice golden colour.

   Time: PT2M

10. Bake in the oven

    Preheat the oven to 180°C (thermostat 5). Place the buns on a baking sheet lined with parchment paper and bake 15 minutes until they are well golden and the mozzarella is melted.

    Time: PT15M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive oil: Sunflower oil, Melted butter
• Instead of Onion: Shallot
• Instead of Red bell pepper: Yellow bell pepper, Green bell pepper
• Instead of Minced meat (kefta): Ground beef, Ground chicken
• Instead of Sweet paprika: Smoked paprika
• Instead of Turmeric: Saffron powder (small amount)
• Instead of Black pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Extra-fine semolina: Fine semolina
• Instead of Sugar: Honey (small amount)
• Instead of Dry baker's yeast: Fresh baker's yeast (30 g)
• Instead of Mozzarella: Raclette cheese, String cheese
• Instead of Paprika for glazing: Mild chili powder

Equipment Needed

• Saucepan or pan
• Wooden spatula
• Mixing bowl
• Kitchen scale
• Measuring spoons
• Stand mixer or Thermomix (optional)
• Plastic wrap or clean cloth
• Baking sheet or oven tray
• Oven
• Kitchen brush (optional)
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Fully cook the meat to avoid any health risk.
• First rise of the dough: do not rush, the dough must double in volume.
• Seal the buns properly so the filling does not escape during baking.

Chef Tips from the Video

• Add a small handful of fresh chopped parsley to the filling for extra freshness.
• Replace mozzarella with goat cheese for a stronger flavor.
• For an even lighter bread, incorporate 20 g of fresh yeast instead of dry yeast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Consume within 2 hours after baking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated; it lasts 24 h.
• The dough can be kneaded in advance, risen, then shaped and frozen raw. Bake directly from the freezer adding 5 minutes to the baking time.