Ground Lamb Meat Buns combine an easy-to-make soft bread dough with a delicious ground lamb filling. These meat buns are the perfect hand-held meal for the on-the-go family.
Combine the flour, salt, sugar, and yeast together in a large bowl and whisk to combine.
Add the vegetable oil and half of the milk to the dry ingredients and mix together until combined. Add the remaining milk and mix until all of the dry ingredients are incorporated.
Remove the dough from the bowl and knead the dough until smooth, approximately 10 minutes.
Place the dough in an oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise in a warm area for 90 minutes.
Meat Filling
Salt and pepper the lamb. Cook the ground lamb in a skillet until about half browned. Add the onion to the lamb and cook until the meat is no longer pink. Add the cabbage. Cook until the cabbage just begins to wilt. Remove the skillet from the heat and allow the filling to cool.
Right before filling the meat buns, stir in the parmesan.
Assemble and bake
Remove the dough from the bowl and tear the dough into 12 equal-sized pieces. Roll each piece into a 4x7-inch rectangle. Spoon the filling down the center of the dough.
Fold the dough into an envelope by first folding the bottom up over 1/4 of the filling. Repeat folding the dough 1/4 from the top, followed by one side 3/4 over to the other side and finishing by folding the last side 3/4 over the last fold, pinching to close after each fold.
Place the rolls on a parchment paper-lined baking sheet seam-side down. Cover with plastic wrap and allow the buns to rise for 60 minutes.
Preheat the oven to 350 °F.
Whisk the egg with the water. Using a pastry brush, brush the top of each lamb meat bun. Bake for 20 minutes, turning the pan half way through.
Notes
Allow the filling to cool before assembly. This will prevent the dough from stretching too thin and tearing during folding.Meat buns can be refrigerated in an air-tight container for up to 3 days or frozen for up to 3 months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.