Meat and wild rice buns
Description
I tried wild rice for the first time quite recently and was absolutely amazed by its extraordinary flavor and aroma. This rice has a much more pronounced taste, and in my opinion, it's much easier to cook: it doesn't stick together at all and stays fluffy. Of course, I haven't made pilaf with it, but I did use it as a filling for stuffed cabbage rolls, and my family really appreciated it! This rice also makes delicious layered pastries. I wouldn't even add meat to them, but for the sake of heartiness, I did. So, check out my recipe below. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. You can buy ready-made minced meat, but it's better to prepare it yourself using a mixture of pork and beef. I recommend using fatty pork to make the filling juicier. Take the puff pastry out of the freezer in advance so it has time to thaw slightly. Cook the wild rice until soft (use a 1:1 water ratio).
- 2
Step 2
Fry the minced meat in a pan until cooked, stirring frequently to keep it crumbly. Don't forget to season the meat with salt and pepper while frying.
- 3
Step 3
Mix the rice with the fried minced meat.
- 4
Step 4
The filling for buns is ready.
- 5
Step 5
Roll out the dough to a thickness of 3 mm and cut into squares. Place 1 tablespoon of filling in the center of each square.
- 6
Step 6
Fold and tuck the corners of the squares to form little envelopes.
- 7
Step 7
Place the parcels seam-side down on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with sesame seeds.
- 8
Step 8
Bake the buns in the oven at 180 degrees for 25-30 minutes.
- 9
Step 9
The buns turned out incredibly delicious: crispy on the outside and very juicy on the inside. I suggest you give them a try!