Wednesday, October 7, 2009

Little Mince Meat Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
100 ml sour cream

0,5 dl rice(not boiled)
200 g mince(pork)
0,5 egg

For brushing:
0,5 egg

If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt,sour cream.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
For the filling:
Boil the rice until ready.Boil mince in the little water until pink colour is gone. Mix together rice ,mince,egg & season well.
Roll out the dough on floured surface & cut out the rounds (ca 7cm). Put ca 1 tsp of filling into each round,fold the rounds into half-moon shapes.Press the edges together. Place the pies on to the greased baking trays,cover with clean towel & leave for 30 min.
Brush pies with egg & bake in 220C oven for 12-15min or until golden brown.Cool on wire rack.

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