Lentil Stuffed Buns | Episode 517
10:24 Buns without kneading and yeast, they are stuffed with lentils in tomato sauce.
SERVES: 16 BUNS
PREP TIME: 20 M
COOK TIME: 25-30 M
TOTAL TIME: 50 M
Ingredients
Lentil mixture:
- 60g green lentils
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp salt
- pinch black pepper
Dough:
- 240 ml yogurt
- 100 ml sunflower oil
- 1 egg
- 1 tbsp mayonnaise
- 1,5 tsp salt
- 16g baking powder
- 400g all-purpose flour
- 1 egg, beaten, to brush
Method
1. To make the filling: Place the rinsed lentils to a pan and cover with water, simmer until softened.
2. Heat the oil in a pan and saute the onions, add the tomato paste and stir together.
Then add the drained lentils, salt and black pepper, saute for 2 minutes more. Remove from the heat and allow to cool completely.
3. To make the dough: In a medium mixing bowl, stir together the yogurt, oil, mayonnaise and egg. Add the salt, baking powder and flour, stir until well combined.
4. Preheat the oven to 200 C / 390 F and line a baking sheet with parchment paper.
5. Oil your hands and the surface, make about 16 balls and stuff each dough with the filling. Pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down.
6. Brush top of each dough with the egg and bake in preheated oven for about 30 minutes or until golden brown.
7. Serve warm or cold.
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