Homemade Tomato Buns (#2346)
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For The Dough
- 250 grams All-Purpose Flour
- 5 grams Active Dry Yeast
- 25 grams Sugar
- 1/2 tsp Salt or to taste
- 110 ml Water warm
- 1 large Eggs beaten, divided
- 25 grams Butter softened
For The Filling
- 1 Tbsp Olive Oil
- 1 tsp Garlic chopped
- 1 Tbsp Red Onion chopped
- 50 grams Potatoes small, boiled and diced
- 100 grams Tomatoes diced
- 1/2 tsp Salt to taste
- 1/4 tsp Black Pepper to taste
- 1 Tbsp Sesame Seeds for garnish
- In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
- Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 5 round balls and allow them to rise for 10 minutes .
- Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 6 inch, thickness 1/4 inch).
- In a pan heat 1/2 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, and the pre-boiled potato chunks. Mix until onion is softened and everything is heated through. Add tomato, pepper and salt. Mix well.
- Now place a tablespoon full of filling mixture in the middle of each dough disk and fold the dough in half (folding one half over the other to make a half moon shape). Make 5 incisions in the edges of the dough with a sharp knife. (see photo – you are basically cutting in from the edge of the circle about 1/2 to 1 inch in, towards the flat side of the half moon – do this 5 times).
- Place on a greased baking tray and allow to rise for 35 minutes. Next brush the remaining beaten egg over the top of the buns and sprinkle some sesame seeds on top.
- Bake at 200 cup for 20 minutes or until golden brown.
- Serve hot.