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Pan-Fried Buns with Ground Meat and Cheese

Name: Pan-Fried Buns with Ground Meat and Cheese
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 porcji
Ingredients: 500 g wheat flour type 550; 250 g plain yogurt; 80 g lukewarm water; 15 g fresh yeast; 1 łyżeczka sugar; 10 g salt; 20 g olive oil; 600 g ground pork neck; 1 szt onion; 2 ząbki garlic; 1 łyżeczka salt; 0.5 łyżeczki pepper; 1 łyżeczka smoked paprika; 0.5 łyżeczki oregano; 250 g mozzarella or cheddar; 40 g butter; 1 ząbek garlic; parsley

Michał Gotuje·Watch the original video

Soft, fluffy pan-fried buns stuffed with juicy ground meat and melty cheese. A simple homemade recipe that works great for lunch, dinner, or a party snack.

55 min|Łatwy|13 steps

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8 servings

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Ingredients

Dough

wheat flour type 550500 g
plain yogurt250 g
lukewarm water80 g
fresh yeast (or 5 g dry yeast)15 g
sugar1 łyżeczka
salt10 g
olive oil20 g

Filling

ground pork neck600 g
onion1 szt
garlic2 ząbki
salt1 łyżeczka
pepper½ łyżeczki
smoked paprika1 łyżeczka
oregano🛒 buy½ łyżeczki
mozzarella or cheddar250 g

Garlic butter

butter40 g
garlic1 ząbek
parsley (to taste)

Nutrition facts* / 8 servings

Calories

89 kcal

Protein

8.8 g

Fat

of which saturated 3.4 g

5.4 g

Carbs

of which sugars 0.3 g

1.2 g

Fiber

0.1 g

* Approximate values, calculated from 3 of 18 recipe ingredients.

Instructions

1
Pour lukewarm water and plain yogurt into a bowl. Add the yeast and sugar, then stir together.
2
Add the flour and knead the dough for about 2-3 minutes until the ingredients come together.
3
Add the salt and olive oil and knead for another 4-5 minutes until the dough is soft and smooth.
4
Cover the bowl and let the dough rise for about an hour.
5
In a pan, sauté the finely diced onion, then add the meat and fry over high heat until well browned and the liquid has evaporated.
6
Add the pressed garlic and the spices and fry for a bit longer. Set the filling aside to cool.
7
Gently knock back the risen dough, divide it into 8 pieces and shape balls of about 105-110 g each.
8
Cover the balls and let them rest for 10-15 minutes.
9
Stretch or gently roll out each ball. Place the filling and cheese in the center.
10
Pinch the edges tightly together and flatten slightly with your hand.
11
Fry the buns in a well-heated dry pan for a few minutes on each side until golden and crisp.
12
Mix the melted butter with garlic and parsley, then brush it over the hot buns.
13
They taste best straight after frying, while the cheese is still melty.