Minced Pork Buns

    2 hours 25 min

    These bread rolls are guaranteed to please. A succulent pork and vegetable filling is encased in a soft bread dough. Perfect for snacking on.

    17 people made this

    Makes: 16 buns

    • 1 1/2 teaspoons easy bake yeast
    • 125ml warm water (45 degrees C)
    • 3 tablespoons caster sugar
    • 1/2 teaspoon salt
    • 1 egg
    • 60g wholemeal flour
    • 200g bread flour or as needed
    • 450g minced pork
    • 30g ranch dressing mix
    • 90g finely chopped cabbage
    • 1 small courgette, grated
    • 1 small onion, chopped
    • 75g red pepper, finely chopped
    • 1 carrot, grated
    • 1 teaspoon finely chopped garlic or to taste
    • salt and pepper to taste
    • 15g butter, melted

    Prep:50min  ›  Cook:35min  ›  Extra time:1hr proofing  ›  Ready in:2hr25min 

    1. Sprinkle the yeast over warm water in a large bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt and wholemeal flour with an electric mixer on low for 3 minutes. Stir in the bread flour, 60g at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (27 to 35 degrees C) until doubled in volume, about 30 minutes.
    2. While the dough is rising, heat a large frying pan over medium heat and cook and stir until the pork is crumbly, evenly browned and no longer pink. Drain and discard any excess fat. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, courgette, onion, red pepper, carrot and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
    3. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces - don't tear it. Roll each portion out to an 20cm square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the centre of each square. Bring the corners over the filling and pinch to seal. Secure with a cocktail stick if needed. Spray a baking tray with cooking oil spray. Place the pouches on the prepared baking tray about 7.5cm apart. Cover the buns with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
    4. Preheat oven to 180 C / Gas 4.
    5. Bake in the preheated oven until golden brown, about 15 minutes. Remove from tray and discard cocktail sticks. Brush each pocket with melted butter. Serve hot.

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    Reviews in English (16)


    wow this was awesome...i was pressed for time and used phylo dough. this is great as left-overs, if you have any! ya give this a shot terrific way to get some veggies out of the garden and into those discerning rug rats! thx larkspur!  -  27 Jul 2010  (Review from Allrecipes US | Canada)


    I'm rating this on only the filling. I was in a rush and wanted to try this, but didn't have time to make the bread, instead I used refrigerated biscuit dough and stuffed those with the yummy filling. These were great. The kids ate them! Will make these again and again! Finally got the kids to have some veggies. Thanks Larkspur!  -  12 Jul 2010  (Review from Allrecipes US | Canada)


    I made these exactly as written, and they were worth the effort! So good! This is one of those recipes that has you saying "why didn't I think of that?" Very original and very, very tasty. These are kid friendly and freeze well. I make them in batches for the freezer. Perfect for a quick and easy 'good for you' addition to lunch boxes.  -  08 Jul 2010  (Review from Allrecipes US | Canada)