Herbed Leek, Carrot, Broccoli and Potato Stuffed Buns
Stuffed bread or buns make an easy one dish meal. They are portable and can be easily taken along on day trips. I have a stuffed bun recipe with paneer filling here. I make them often but today I decided to try something different. I had one leek and some broccoli in the refrigerator that I wanted to use up. So I made some dough with the newly fed wild yeast starter and stuffed it with the herbed vegetables. The results were delicious.
I made the filling based on look and feel rather than a recipe. Actually the dough was mixed up based on look and feel too. I let the dough ferment overnight, shaped and stuffed it in the morning. I baked the buns in the evening. I used mostly whole wheat flour so the buns are a little dense.
After I had added the turmeric powder, some basil, crushed black pepper, some thyme and cayenne pepper powder I decided I needed something sour. I thought of adding lemon juice but settled on mango peel powder instead. A pinch of sugar and the flavor profile was complete. The family enjoyed the buns a lot. At 110 gm each they were pretty filling too.
You will need (for 6 buns)
For the bun
100 gm 100% sourdough starter
190 gm water
20 gm sugar
30 gm olive oil
330 gm white whole wheat flour
8 gm salt
For the filling
2 tbsp. olive oil
1 leek, white part only
2 medium potatoes
1 small head of broccoli
1 tsp. thyme
1 tsp. basil
1 tsp. cayenne pepper powder
1 tsp. crushed black pepper
1 tsp. turmeric powder
1 tsp. amchur or mango peel powder (or use juice of half a lemon)
1 tsp. sugar
salt to taste
The night before combine all the ingredients for the buns in a mixing bowl and form a soft dough. Cover and keep aside for 30 minutes. Uncover, reach down to the bottom of the far side, pick up the dough and fold it over the top towards you. Turn the bowl 90 degree and repeat. Continue until you have gone around twice. Cover and keep aside. Repeat this stretch and fold procedure two more times every half hour. Finally cover and keep aside for at least 4-5 hours. Alternately, keep refrigerated overnight.
In the morning prepare the filling. Clean the leek and discard the green. Dice the white. Heat oil in a pan and saute the leek. Meanwhile peel and dice the potatoes. Add them to the pan. While they cook, peel and dice the carrots. Add them to the pan. Sprinkle some water if the mixture if too dry. Cover and let it cook. Meanwhile clean and break up the broccoli heads in tiny florets. Add them to the pan. Cover and allow the vegetables to cook completely but do not let them get mushy. Add the herbs and spices. Mix well, cover and cook for another few minutes. Turn off heat and allow it to cool completely.
If refrigerated, take the dough out and place it on the counter. Allow it to come to room temperature. Transfer it to a floured working surface and divide it into 6 portions. Using your fingers flatten each portion. Stuff with the filling.
Pull the sides up together and form a ball. Roll the ball in a little flour to help seal the bottom. Then place it on an un-floured board and pull it towards you letting the bottom slide on the board. This is done to increase surface tension and give them a smooth top. Repeat for all the portions.
Place the prepared buns on a baking tray and allow them to proof for 4-6 hours. You could refrigerate them overnight. When you are ready to bake preheat the oven to 375 F. Brush the top with a little milk, or egg white or butter. Bake for 30-35 minutes.
Cool the buns on a cooling rack for a few minutes.
They taste best when hot out of the oven.