Minty Chicken And Mushroom Buns

Ooohhhh…. Slurrp!


For dough:

500 gm plain flour
1 tsp gluten or bread-tex
50 gm sugar
2 tsp salt
2 tbsp milk powder
40 gm soft butter
2 tsp instant yeast
1 egg, beaten
200 ml water
For glaze
1 beaten egg
Sesame seeds

For Filling:

400 gm boneless chicken, cut into tiny cubes
Juice of half a lime
2 onions, chopped
3 green chillies, sliced
2 tbsp ginger garlic paste
2 tbsp curry powder
1/2 tbsp garam masala
200 gms mushrooms, chopped
2 potatoes boiled, peeled and mashed
1/4 bunch mint leaves, chopped
3 tbsp chopped coriander leaves
Salt to taste
3 tbsp oil


  1. For the filling, marinate the chicken in lime juice for about 15 minutes.
  2. Heat the oil in a pan, sauté the onions and chilies till glassy.
  3. Add in the ginger garlic paste and when it is cooked, stir in the curry paste.
  4. At this stage, add in the chicken and salt and cook till tender.
  5. Add in the mushrooms and cook till most of the water has evaporated.
  6. Sprinkle over the garam masala, add in the mashed potatoes, mint and coriander leaves.
  7. Mix well, check the seasoning and leave to cool down to room temperature.
  8. For the dough, sieve flour into a mixing bowl, add in gluten or bread-tex, sugar, salt, milk powder, instant yeast and mix them together.
  9. Make a hollow in the centre of the ingredients and add in beaten egg and half the water.
  10. Mix into a dough and add in butter.
  11. Remove it onto a sturdy countertop and knead into soft dough, adding more water as needed.
  12. Place the dough into an oiled container with a lid and leave in a warm drawer for about 40 minutes or till doubled in size.
  13. Remove the dough, punch it down to expel all the air, knead briefly for a minute.
  14. Divide into 15 pieces, round each into a ball.
  15. Roll each piece of dough into a 5 inch circle and place some of the filling in the middle.
  16. Wet the rim, gather into a ball and place on a greased or parchment lined baking sheet. Ensure the folds are placed on the base.
  17. Arrange the buns on the sheet, leaving 2 inch of space between them.
  18. Brush with egg and sprinkle some of the sesame seeds over.
  19. Leave to prove again for about 20 minutes or till doubled in size.
  20. Bake in a preheated 200°C oven for about 12 – 15 minutes or till golden.
  21. Remove from the oven and transfer to a wire rack to cool.


Recipe by Sara Koshy 

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