Chicken and Cheese Stuffed Buns

The chicken buns are cheesy and mouth-watering. They can be enjoyed as a meal or a snack!
Recipe: Chicken and Cheese Stuffed Buns
Ingredients for chicken filling:
Makes 6 buns
500g (17.6 oz) of chicken breast, minced
3 cloves of garlic, finely chopped
½ medium brown onion, chopped
1 teaspoon of salt or to taste
½ teaspoon of black pepper
3 teaspoons of paprika
1 teaspoon of fresh thyme
6 cheese slices (plus 3 optional slices)
Ingredients for the buns:
500g (17.6 oz) of all-purpose/plain flour
1 teaspoon of salt
7g (2 ¼ teaspoon) of instant dry yeast/fast action dried yeast
2 tablespoons of granulated sugar
5 tablespoons of unsalted melted butter
250ml (1 cup and 2 teaspoons) of warm water
2 large eggs, beaten
Nigella seeds (black onion seeds) and sesame seeds
Instructions:
1. To a large bowl, add flour, salt, sugar, and yeast. Mix. Add 1 beaten egg, melted butter, and mix until combined. Add warm water, mix, and knead until the dough comes together. Add 1 tablespoon of flour if the dough is sticky. Knead until no dry flour is left behind.
2. Cover the bowl with a plastic wrap or cap. Put a kitchen towel on top. Allow to rise in a warm place for 1 ½ hours.
3. Meanwhile, let’s prepare the filling. On medium-high heat, heat some light olive oil. Add the onion and sauté for 2 minutes. Add the garlic, stir for 30 seconds. Add the chicken, salt, black pepper, paprika and thyme. Mix and cook for 7 to 8 minutes, stirring occasionally. Allow the chicken to cool down.
4. After the dough has risen, knock the air out. Scrape the dough out of the bowl and transfer to the work surface. Dust some flour on top of the dough. Shape the dough into a log and cut into 6 pieces, about 136 to 143g (4.8 to 5 oz) each. Shape the dough pieces into balls.
5. Working one at a time, roll each dough balls with a rolling pin into a circle about 17 to 17 ½ cm (6.7 to 6.9’’) in diameter. Place 1 cheese slice in the centre of the circle, about 4 tablespoons of chicken filling and ½ slice of cheese on top (optional). Close and pinch to seal. Shape into a bun. Place the stuffed buns on a baking tray lined with parchment paper. Repeat process.
6. Cover the buns with a kitchen towel and allow to proof for 15 minutes.
7. Preheat the oven to 200 °C / 180 °C fan / 400F / Gas mark 6.
8. After proofing is done, brush the buns with 1 beaten egg. Sprinkle sesame and nigella seeds on top.
9. Bake for 25 minutes. Allow to cool down for several minutes before serving. Enjoy!
Notes/Tips:
- The buns can last in the fridge in an airtight container for up to 3 days.
- They can be frozen for up to 3 months.
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[@cookwithrubina4601]

Wow very tasty

[@CookwithElma]

Amazing recipe and delicious will have to make it ❤😊 thank you have a great day❤😊