Mas paan

Mas paan

Meat buns

By
From
The Complete Asian Cookbook
Makes
30
Photographer
Alan Benson

Popular as a snack at any time of day, yeast buns filled with curried meat are sold piping hot from the oven at almost every tea boutique in Sri Lanka. You may need to break the beef cubes in the beef curry down slightly to fit the buns.

Ingredients

Quantity Ingredient
1 quantity Harak mas curry
500g potatoes, peeled and diced
1 egg yolk, beaten with 1 tablespoon water

Basic dough

Quantity Ingredient
125ml milk
3 teaspoons sugar
2 teaspoons salt
90g butter
30g compressed yeast
or 2 teaspoons active dried yeast
900g plain flour
1 tablespoon gluten flour

Method

  1. Add the potato to the beef curry during the final 30 minutes of cooking and cook the curry until it is very dry. Allow to cool.
  2. To make the dough, put the milk into a saucepan over high heat and bring almost to the boil, then remove from the heat, stir in sugar, salt and butter and allow to cool to lukewarm.
  3. Put the yeast in a bowl, pour over 375 ml water and stir until dissolved. Add the lukewarm milk mixture and sift in 450 g of the plain flour and the gluten flour. Beat with a wooden spoon until smooth. Add just enough of the remaining flour to make a soft dough.
  4. Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. Shape into a smooth ball and place into a greased bowl. Cover with a clean tea towel and set aside in a warm draught-free place for about 1 hour, or until doubled in size. The dough is now ready to be divided and rolled for use.
  5. To prepare the buns, knock back the dough and divide into 30 equal portions — this is probably easiest if you divide the dough first into three equal portions, then each of those into five, then each of the five portions in half. Flatten each portion into a circle and place a spoonful of the meat and potato curry in the centre. Bring the edges together, pressing and moulding to seal. Buns should be nicely rounded on top and not too doughy at the bottom — to achieve this keep the dough thicker in the centre of the rounds and thin at the edges.
  6. Arrange the buns, seam side down, on greased baking trays, with enough space between to allow for rising and spreading. Cover with a clean tea towel and leave in a warm place for 30–40 minutes or until nearly doubled in size.
  7. Preheat the oven to 200ºC . Brush the egg glaze over the top and bake for 15–20 minutes, or until golden brown. Serve hot or cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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