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Ingredients for Keema/Mince Buns

Mincemeat Buns:

1. Take for 🌻For dough:
2. Require 3 cups all-purpose flour (maida)
3. Require 2 tbsp oil
4. Need 1 of &1/2 tbsp yeast
5. Make ready 1 tsp of salt
6. Need 1 - & 1/2 tsp sugar
7. Make ready 1 for egg beaten
8. Make ready 80 ml - lukewarm milk
9. You need as needed for Lukewarm water
10. You need 1 egg yolk for glazing
11. Need as needed - Nigella seeds & sesame seeds for sprinkle
12. Need 🌻For Stuffing:
13. Provide 100 g of lamb / beef / chicken / mutton mince no fat
14. Get 1 of medium onion finely chopped
15. Provide 1 Tbsp oil
16. Get to taste for Salt
17. Give 1 tsp for red chilli flakes
18. Take 1 tsp - red chilli powder
19. Require 1 of green chilli chopped
20. Get 2 Tbsp of coriander chopped

Kheema or mince can be made with any meat you prefer. It is extremely versatile and just changing the masala can result in a great new taste each time. Chef Zarnak Sidhwa Tags: Mince Stuffed Buns And Green Pea Hummus. There's only so many mince pies you can eat over the Christmas period, so when we came across this delicious twist on a tasty breakfast, we thought this was the perfect recipe to share for post-Christmas baking.

Keema/Mince Buns

Mincemeat Buns how to cook:

1. Take a big bowl add Lukewarm milk sugar,salt,oil, yeast and add egg mix well then add flour Knead dough well till make a nice soft dough.
2. Place the dough in a greased bowl (nonstick spray is fine) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes.
3. Take a nonstick pan heat 1 tbsp oil then add chopped onion sauté till nice brown then add ginger & garlic paste sauté few second add meat mince and all spices fry keema till nice brown and all water goes try well turn the gas off. Add chopped green chilli & coriander set aside till all stuffing cool completely.
4. Place the dough on a lightly floured work surface and Knead it again with soft hand then divide dough into 6 equals round balls then roll out each rectangle shape but not too thin or not too thick.
5. Then cut each rectangle in middle horizontally shape with help if pizza cutter or sharp knife.
6. Cut vertical line but only create these vertical lines half way up the dough. This should create a barcode type pattern.
7. Place filling on the non sliced sections of dough and fold dough over to cover then roll the entire dough including the vertical lines This creates a sausage shape that
8. Roll the sausage shape into a shell shape or swirl shape.
9. Fold like a tight log then twist and give then a nice bun shape. - Transfer all bun on a prepared oven try lined with parchment paper.
10. Cover the buns with plastic wrap or aluminum foil and let it rest for 20 minutes. - Preheat oven to 350°F / 177°C. - Brush all buns with egg wash & sprinkle with black seeds & sesame seeds. - Bake all Buns 20-25 mins all till nice golden brown. - Serve Hot ♨️ - Enjoy ! with soup or your favourite sauces.

Taken from Domestic Gothess, this recipe is super easy and is a great way to use up leftover. Mincemeat, the traditional filling for mince pies, is a spicy preserve comprising a mixture of dried fruit, apple, suet and candied fruit and spices steeped in rum or brandy. It has been part of British cookery for centuries and did originally contain meat, though now the only meat present is in the suet. We're here to break down the confusion behind this boozy fruit concoction and share a recipe to make your own homemade mincemeat. If you'd like to make Mince Pie with your mincemeat, be sure to check out our recipe HERE.

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