Open Buns with Pumpkin and Chicken Filling Recipe
Bright, rich buns, reminiscent of a Sunny, Golden autumn, with the most autumn vegetable-pumpkin! Not just with pumpkin, but pumpkin and chicken, sprinkled with a mixture of aromatic spices! Soft yeast dough with milk, buns are very good when warm.
Servings 6
Cook Time 90 minutes
Ingredients
Dough:
- 1 glass Milk
- 1 tablespoon Sour cream
- 1 piece Egg yolk
- 1 tablespoon Vegetable oil
- 3,5 glasses Flour wheat / Flour
- 1,5 teaspoon Potato starch
- 2 teaspoons Dry yeast
- Salt to taste
- Black pepper to taste
Filling:
- 300 gram Pumpkin baked
- 1 piece Chicken thigh fried
- 1 piece Chicken egg for lubrication
- Salt to taste
- A mixture of spices to taste
Instructions
- I always prepare the dough in the bread maker to do this, load all the ingredients and prepare it in the "dough" mode, it should increase in volume by 2 times and be moderately dense. The amount of flour you need to look at in the process, you may need to add a little when kneading.
- Punch the pumpkin and chicken meat until smooth with a chopper or blender (you can also use a meat grinder), add salt to taste.
- Divide the dough into parts according to the number of buns, I have 9.
- Roll each piece of dough into a circle, put the filling in the middle (at least 1 tbsp), pinch the edges to the center, leaving the middle open.
- Put the blanks on a baking sheet/in a form, oiled (or on baking paper) Brush with beaten egg, sprinkle the top with your favorite spices (I have spicy herbs)
- Bake at 180 degrees until cooked and browned (about 30 minutes) Remove from the oven, drizzle with water, cover with a towel and let stand for 10 minutes. When warm , they are especially delicious! And the next day (if they suddenly remain)) they can be slightly warmed up in the microwave.
- Bon appetit!