15 min

I was going to visit my sons in London and I do take them a lot of my bakes and often a protein bake since they are both into fitness. However, they are not into food shopping so I made these for an all in one tasty, low fat, high protein lunch.

Meat filled Buns


For the Dough

350g white bread flour

150g wholemeal bread flour

1 tsp brown sugar

8g easy blend yeast

10g salt

1 tbsp finely chopped rosemary

20ml olive oil

320ml tepid water

For the Filling

1 tbsp oil

450g turkey mince

1 medium onion, chopped

1 clove garlic, crushed

1 red pepper, cubed

1 yellow pepper, cubed

1 tsp Italian herbs

1 egg white

Salt & pepper to taste


In a jug, stir the yeast and sugar into a 100ml of the water and leave until the yeast is frothy, about 10 minutes.

Pour the yeast mixture into a large bowl.  Add the remaining 220ml of water, the oil, the flour and salt.  Mix everything together until it forms a soft dough.  You may need to add a little more water if the dough is too dry or a little more flour if the dough is too wet.  Turn the dough onto a lightly floured surface and knead for 8 – 10 minutes until smooth and elastic.  If you like to use your stand mixer for this, only knead for about 5 minutes.

Place the dough into a large oiled bowl and cover with cling film, I use a shower cap, and leave in a warm place until at least doubled in size.  This will take between 1 – 2 hours.

Meanwhile make the filling. Heat the oil in a frying pan to a medium heat and add the onion, garlic and peppers. Fry the vegetables for 5 minutes then add the turkey mince, Italian herbs and seasoning. Fry for another 5 – 10 minutes until the vegetables are soft and the meat is cooked. Remove from the heat and leave to cool.

Grease or line a baking sheet. Lightly knead the dough on a worktop dusted with a little flour for a minute. Divide the dough into 10 pieces.

Stir the egg white into the cooled meat mixture. Roll out each piece of dough into rounds and divide the meat mixture between the dough rounds. Spoon the meat into the centre then pinch the dough together over the meat until the filling is enclosed and no gaps remain. You should have a nice round shaped bun. Place the buns onto the prepared baking sheet keeping them well apart. Cover the buns with oiled cling film or, place the sheet into a large plastic bag, and leave to rise again for 30 minutes. During the last 10 minutes of rising preheat the oven to 220C/200C fan.

Remove the cling film or bag and bake the buns in the preheated oven for 15 – 18 minutes, until they are golden brown and sound hollow when tapped on the bottom. Leave to cool on a wire cooling rack. Enjoy freshly baked or refrigerate until needed.

Tip: For extra crusty and well risen buns, place a bowl of hot water into the bottom of your oven 5 minutes before baking.

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