Vegetable Buns

vegetable-buns

My father is a free mason, and when he used to go to the lodge, this is one of the more popular dishes that he would take as the vegetarian option. I remember my older sister helping our mother to make them for him to take. It is a good dish to serve as a snack, with afternoon tea or at parties. Because these can be prepared in advance and then baked before serving makes it good to serve at dinner parties. We tend to use the same filling and pastry as the vegetable pie, however I have also made these buns with the same filling as the toasted sandwich. Experiment with the ingredients you have or enjoy to make the buns.

Vegetable Buns

I tend to roll out each individual bun, however if you want to save time then maybe you can roll out a big sheet and then cut out 4 inch round discs.

Ingredients

Preparation time:-1hr 30 mins         Cooking time:- 30 mins

Makes: about 30 buns

Pastry

2 1/2 cups Self-raising Flour

1/4 cup lukewarm water

1/4 tsp dry yeast

1 tsp sugar

3/4 cup boiling milk

2 tbsp butter or margarine

1 tsp salt

Filling

2 tbsp sunflower oil

3 small onions diced

3 large potatoes diced into 1cm cubes

2 large carrots diced into 1cm cubes

1/2 cup each of frozen peas & sweet corn

2 tsp salt

1/2 tsp each chilli powder, garam masala & clove powder

1/4 tsp turmeric powder

1 tbsp lemon juice

1 cup water

Method

1) In a large bowl make a well in the flour, mix the yeast & sugar in warm water, heat the milk and add the salt and butter. Pour the yeast mix into the flour well first and then the milk mixture, make a soft dough knead a little and leave it to rise in a warm place covered with a wet tea towel.

2) Chop the vegetables, heat the oil on medium heat in a large non stick pan (I use my cast iron casserole pot and it cooks the vegetables wonderfully). Place the onions and cook until the turn slightly brown, add the remaining vegetables, spices and lemon juice. Mix well and add the water, cover and cook , occasional stirring to ensure that the vegetables do not start to burn or stick to the bottom. You may need to add more water, cook until the vegetables are tender, keep aside.

3) Divide the dough into small golf ball sized pieces, roll on to a flat surface to 4 inch diameter and fill with a table spoon of the filling. Cover with the dough, by pinching the ends to the centre, twist and remove any excess dough. Try not to let any air into the buns as you close it, make into small balls and place on a greased baking tray with the closed side down. Do the same with the remaining buns.

4) Place in a pre heated oven 180 ‘C for 20 to 25 mins or until the top is golden brown.  Once done remove from the oven and leave to cool for 5 mins, before serving with sauces of your choice.

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