A visit to the local Sri Lankan eatery drew my attention to the triangular shaped maalu paan (fish bun). This baked bun is popular and readily available all over in Sri Lanka, stuffed with a spicy mixture of canned fish and potatoes. With meat lovers at home and mesmerized by the shape of the bun, I decided to replicate them with ground meat. The filling cooked, cooled and transferred in a sieve, set over a bowl to drain out any excess fat. Thus, preventing it from oozing out into the dough and avoiding a greasy mess. When baked, these buns are tempting, delectable and irresistible. An ultimate satisfying snack, ideal for any time of the day.
The dough is enhanced with milk, egg, butter to create a soft and rich bun. Kneaded until soft and smooth and then, divided into equal balls. Covered and set aside to rise for 45 minutes to double in size. Each ball rolled into a 6-inch circle (without any flour), filled with the ground meat mixture and carefully shaped into a triangle, kept covered in a warm place to rise for 20 to 30 minutes. Brushed with an egg wash and baked at 375 F or 190 C for 20 minutes or until golden brown. Served warm, the buns are a delight with the combination of spicy meat filling. Besides ground meat of choice, the filling can be prepared with seafood, canned fish or vegetables, which can be done in advance, refrigerated and used when required.
The dough is enhanced with milk, egg, butter to create a soft and rich bun. Kneaded until soft and smooth and then, divided into equal balls. Covered and set aside to rise for 45 minutes to double in size. Each ball rolled into a 6-inch circle (without any flour), filled with the ground meat mixture and carefully shaped into a triangle, kept covered in a warm place to rise for 20 to 30 minutes. Brushed with an egg wash and baked at 375 F or 190 C for 20 minutes or until golden brown. Served warm, the buns are a delight with the combination of spicy meat filling. Besides ground meat of choice, the filling can be prepared with seafood, canned fish or vegetables, which can be done in advance, refrigerated and used when required.
Mince Buns
(Yields 6)
Filling
Ingredients:
1/2 kg minced meat (of your choice)
1 large onion (chopped)
2 green chillies (chopped)
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
dash of lime juice
handful parsley leaves (chopped)
handful mint leaves (chopped)
handful coriander leaves (chopped)
1/2 cup water
salt
Method:
Brown ground meat in a pan without any oil. Then, add onion, green chillies, garlic, ginger and fry well. Stir in the spice powders, salt and water. Cover and cook on medium heat until all the liquid has completely been absorbed. Sprinkle lime juice and fresh herbs. Transfer mixture into a sieve set over a bowl to drain off any excess fat.
Note:
Dough
Ingredients:
2 cups all-purpose flour or maida
2 tablespoons unsalted butter (softened)
1 egg (lightly beaten)
1/2 cup milk
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 egg (lightly beaten for egg wash)
1 tablespoon sesame seeds
1 tablespoon melted butter (for glaze)
Method:
Microwave the milk for 15 seconds till warm to the touch but not hot. Stir in the yeast and sugar. Set aside to foam for 5 minutes. (Note: If milk is very hot, the yeast will die and not activate.)
Sift the dry ingredients; flour and salt together into a bowl. Add the yeast mixture, butter, egg and knead into a soft dough.
Transfer dough on a board and knead until smooth and elastic, about 5 minutes. (Note: I did not flour the board as the dough was not sticky at all. If sticky, then, lightly flour the surface.)
Line a baking sheet with parchment paper or silpat.
Divide dough into 6 equal balls. Place each ball spacing them apart on the prepared baking sheet. Cover with a clean kitchen towel and set aside in a warm place for the balls to double to size, about 45 minutes.
Roll each ball into a 5-inch circle (without any flour) and place 2 spoonfuls of filling in the centre. Fold the right side diagonally to cover the filling, then the left side over and finally the bottom to enclose and form a triangular shape (see above picture). Ensure to pinch seams or apply some water to seal. Place the seam side down in the prepared baking sheet. Cover with the kitchen towel and let the buns rise in a warm place for 20 to 30 minutes.
Preheat oven to 375 F or 190 C.
Brush the buns with beaten egg and sprinkle sesame seeds. Bake for 20 minutes or until golden brown.
For a soft crust and shine, brush buns with melted butter and serve warm.
Note:
(Yields 6)
Filling
Ingredients:
1/2 kg minced meat (of your choice)
1 large onion (chopped)
2 green chillies (chopped)
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
dash of lime juice
handful parsley leaves (chopped)
handful mint leaves (chopped)
handful coriander leaves (chopped)
1/2 cup water
salt
Method:
Brown ground meat in a pan without any oil. Then, add onion, green chillies, garlic, ginger and fry well. Stir in the spice powders, salt and water. Cover and cook on medium heat until all the liquid has completely been absorbed. Sprinkle lime juice and fresh herbs. Transfer mixture into a sieve set over a bowl to drain off any excess fat.
Note:
- No oil was used. If ground meat is too lean with no fat, then add 2 tablespoons of oil.
- Parsley is optional. I had some on hand so included in the mince.
- Filling enough to stuff 12 buns with the balance refrigerated to be reused at a later date.
Dough
Ingredients:
2 cups all-purpose flour or maida
2 tablespoons unsalted butter (softened)
1 egg (lightly beaten)
1/2 cup milk
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 egg (lightly beaten for egg wash)
1 tablespoon sesame seeds
1 tablespoon melted butter (for glaze)
Method:
Microwave the milk for 15 seconds till warm to the touch but not hot. Stir in the yeast and sugar. Set aside to foam for 5 minutes. (Note: If milk is very hot, the yeast will die and not activate.)
Sift the dry ingredients; flour and salt together into a bowl. Add the yeast mixture, butter, egg and knead into a soft dough.
Transfer dough on a board and knead until smooth and elastic, about 5 minutes. (Note: I did not flour the board as the dough was not sticky at all. If sticky, then, lightly flour the surface.)
Line a baking sheet with parchment paper or silpat.
Divide dough into 6 equal balls. Place each ball spacing them apart on the prepared baking sheet. Cover with a clean kitchen towel and set aside in a warm place for the balls to double to size, about 45 minutes.
Roll each ball into a 5-inch circle (without any flour) and place 2 spoonfuls of filling in the centre. Fold the right side diagonally to cover the filling, then the left side over and finally the bottom to enclose and form a triangular shape (see above picture). Ensure to pinch seams or apply some water to seal. Place the seam side down in the prepared baking sheet. Cover with the kitchen towel and let the buns rise in a warm place for 20 to 30 minutes.
Preheat oven to 375 F or 190 C.
Brush the buns with beaten egg and sprinkle sesame seeds. Bake for 20 minutes or until golden brown.
For a soft crust and shine, brush buns with melted butter and serve warm.
Note:
- You can try making these buns with whole wheat or bread flour.
