Servings : 12 buns
Cute and soft baked triangle buns with a delicious peppery steak filling.
Ingredients for Filling
- 1 kg steak, cut into cubes
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp salt (or to taste)
- 1 tsp. red chilli powder
- 2 green chillies, chopped
- 1 capsicum, chopped
- 1 tsp. vinegar
- 1 tsp. soya sauce
- 2 tbsp. tomato paste/puree
- 1 tbsp. yoghurt
- pinch of turmeric
- 1 tsp. ground cumin
- 2 tbsp. oil
- pinch of tandoori masala (optional)
Ingredients for Dough
- 1 1/2 cups all-purpose flour/maida
- 1/2 tsp. instant yeast
- 1/4 tsp. baking powder
- 1 tsp. salt
- 3 tbsp. oil (you can use butter if you like)
- warm water mixed with some milk (as needed to knead the dough)
- tomato sauce/ketchup or chilli sauce
Before you start making the buns, make sure you have your mixture ready for putting into the centre of the buns. It can be any mixture you prefer, chicken, steak, mince, veggies…u can also mix with shredded capsicum n carrots…etc…BUT make very sure the mixture is not hot and not too wet to the extent that it drips. A wet mixture in the center of the bun will make the dough soggy.
These buns have an extra effort to them, but the end-result is amazing. The layers give the buns a delicate and flaky texture which regular buns don’t have.
First, prepare the Filling.
For other filling options, check HERE
Marinate the steak in all the ingredients for about 4 hours to overnight. Put everything in a pressure cooker and add 2 cups of water. Cook for about 25-30 mins. Check that the steak cubes are tender and if there is any excess water, dry it off completely. Adjust salt/chilli according to taste. Shred and set aside.
Next, prepare the Dough.
Sieve the flour and add the salt, baking powder, yeast n oil. Heat the water/milk as much as you can tolerate for kneading. The hotter the liquid, the softer the bun, but not boiling hot otherwise it will kill the yeast. Add the water gradually into the flour whilst kneading until you have a soft but firm dough (it shouldn’t be too sticky). Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.
With this type of buns, you don’t give the dough time to rise at this point. Once it’s well kneaded, immediately make 9 equal sized balls. Roll out 3 of the balls to the size of a small saucer (about 4 inches each). Once the 3 balls are rolled out, pile them one on top of the other with a bit of oil and flour in between. (Place 1st round, then using fingertips apply oil, sprinkle a teeny bit of flour, add the 2nd round, repeat oil/flour then cover with 3rd round).
Set this first pile aside. Repeat with the next 3 balls, and again lastly with the final 3 balls.
So you will have at the end of this process, 3 piles.
If you need to see step by step instructions, I have included them HERE.
Take the 1st pile and roll it out gently on the board, making sure you keep turning it over several times whilst rolling so that both sides spread out evenly. It doesn’t matter if some of the layers stretch out more than the others. This layered look will make the buns appear even nicer later.
Roll to the size of a plate, around 8 inches diameter.
Using a sharp knife, cut the rolled out circle into quarters. Apply a drop of tomato sauce in the middle of each quarter, spread it out n sprinkle a teeny bit of red chili powder (optional). Add your mixture in the center of each quarter.
Now, the folding. Take the two corners of the rounded side of the quarter, n bring them together so that they overlap. Apply a bit of water n press so they stick together. Then, take the last corner (the one between the 2 straight sides of the quarter. Apply a bit of water on its edge n fold down so that it sticks over the top. Almost like a samosa. (Refer to pictures)
Once you’re through with all 4 buns, start the next pile n then the last pile. You will have a total of 12 buns when you’re through.
Place these buns directly into a greased tray. Now, place this tray somewhere dark n un-breezy, like the inside of your oven or in a kitchen cupboard. Remember, we didn’t give the dough time to rise after kneading. This is it’s time to rise. Leave them to stand for about an hour, n you’ll notice the buns will have risen. Remove the tray and turn on the oven, setting it at medium heat around 170-180 degree Celsius. Meantime, brush some egg yolk gently on the tops of the buns. Stick the tray into the oven and bake for 15-20 minutes or until the tops are nicely golden. Don’t over-bake otherwise the buns will be hard. Apply a pat of butter when they are right out of the oven, then keep covered in a cloth for a little while, they get extra soft with this trick.
Serve and enjoy!
I love ur recipes and even tried few.. It would be very interesting if u put ur stuff with step by step pictures.. It helps us to get the picture how the thng will trunout .. Nf will knw how to do the folding of buns and stuff too.. Hope u will consider. Thanks …
Step by step link is included in the recipe, you must have missed it. Please check.
SALAAMS. maam,i do know write
SALAAMS. maam,i do know write more english. i know only reed&understand. somany times i maked bun. bun is didnt soft & i cant make the shap. dough is verey hard.im follow u r recipe
W/Salaam, if the dough is
W/Salaam, if the dough is hard it means either you are not adding enough liquid to it OR you are not kneading it enough. Or a combination of both. You HAVE to make sure the dough is soft. Add enough water or milk and knead until it is very soft.
i tried these today for iftar… Everyone loved them. perfect recipe fauzia, much thanks!
hi Fauzia i wanted to know if i can freeze them? and if I can freeze these buns how should I freeze it please let me know soon thank you 🙂
Hi, yes you can freeze after baking. Please refer to my note on how to freeze breads: Freezing Breads
What is capsicum? I think its green peppers,..please confirm! They look amazing!
Yes it is. 🙂
salaams…….i tried this
salaams…….i tried this recipe with chicken creamy filling, and it was awesome!!!!!!!! Will make it again and again!!! Thanks!
thanks for the receipe the bun came out very nice and soft, my only question is when i used your flour mesurment i found that 11/2 cup was very little amount, i adjusted accordingly but is your 1 1/2 cup level flour measurment using that big tea mug?
W/Salaam, I use a standard
W/Salaam, I use a standard measuring cup. Each cup of flour is around 120gm.
aslkm….i dont have an oven.
aslkm….i dont have an oven….i have a micro wave OTG…….what combination to set in order to bake them??? i want to make it today for iftar……plz help soon….jazakallah khair…….
W/Salaam, sorry I never bake
W/Salaam, sorry I never bake or cook using the microwave as I do not believe it is healthy. So cannot be of help there.
ok…. 🙂 here flour is
ok…. 🙂 here flour is maida na??? or ordinary wheat flour?
Yes maida/plain flour.
Yes maida/plain flour.
I dont see the details in
I dont see the details in pictures as well how do we find it please? I can onlyvsee the final triangle buns already done but not the steps
The link that takes one to
The link that takes one to the step by step is given in the recipe instructions. Please check again. Here it is for your convenience:
Another great recipe . Made
Another great recipe . Made it on Sunday 🙂
Eaten within minutes 😀
First of all Good day! I
First of all Good day! I would just like to give thanks to the admin who posted this one I really appreciate it thank you.
Yeah right I totally agree with you! Cute and soft baked triangle buns with a delicious peppery steak filling. Keep up the good work and Godbless!
Sister I need dosa recipe
Sister I need dosa recipe pls help me
Sorry at the moment I do not
Sorry at the moment I do not have a dosa recipe posted yet.
api can i use microwave oven
api can i use microwave oven for baking?? if i can then how much time for this recipe?
Sorry I never cook/bake in
Sorry I never cook/bake in the microwave so am not sure how the temp/time conversions will work out.
Please can I ask if these can
Please can I ask if these can be frozen without being baked?
Half-bake then freeze, do not
Half-bake then freeze, do not freeze them completely unbaked.
If i use your chicken kheema filling recipe will 250g be enough to fill in these buns or should i double it?
W/Salaam, I would recommend
W/Salaam, I would recommend that you double it just in case. You can always make use of the leftover filling for other buns, pizza toppings, sandwich fillers etc.
Can I substitute whaet flour
Can I substitute whaet flour instead of Maida? Will it giv d same result
Yes you can although the
Yes you can although the results of course will not be exactly the same, whole wheat flour does tend to give slightly denser results, not as light as all purpose flour.
A’salaam’aleykoum Fawzia ^_^
A’salaam’aleykoum Fawzia ^_^
Is the ketchup sauce compulsory ? :O
If yes,what the importance ? :/
In case ,i skip it ,does it show any effect ? :/
Can’t wait to prepare it for my first eid with my fiance <3
W/Salaam, no you can leave
W/Salaam, no you can leave the ketchup out it just adds a bit of a nice flavour and some sauciness to the buns.
The link to step by step
The link to step by step doesnt shows the pictures or steps , the same receipe page opens saying “click here ” for step to step. I even tried the link from the comments section but it’s same. Please help.
Thanks for alerting me,
Thanks for alerting me, please check now?