Buns in My Way

This recipe makes approximately 11 savory stuffed buns.

Bread dough

• 500 g flour
• 300 ml water
• 7 g baker’s yeast
• 5 g salt

Prepare the bread dough as usual and leave it to rise. Make the filling between the first and second rises.

Filling

• 1 green pepper
• 1 onion
• Chorizo
• 1 container of concentrated tomato sauce
• Provençal herbs
• Salt and pepper
• Olive oil

1. Peel and slice the onion, then fry it in olive oil.
2. Slice the green pepper and add it to the onion. Season with salt and pepper, then cook for 10 minutes.
3. Roughly chop the chorizo and add it to the pan.
4. Dilute the tomato concentrate with just enough water to loosen it. Add it to the mixture and stir well.
5. Leave the filling to cool for 10 minutes.

Shape and bake the buns

1. Divide the bread dough into 10 or 11 balls.
2. Flatten each ball enough to rest it in your palm.
3. Place about one tablespoon of filling in the center. Avoid overfilling so the dough can be sealed securely.
4. Fold the edges over the filling and pinch them firmly together. Place each bun seam-side down.
5. Leave the shaped buns to rise.
6. Preheat the oven to 200°C.
7. Bake for approximately 15–20 minutes.

Serve hot, taking care because the filling will be very hot immediately after baking.