Chicken and Mushroom Stuffed Buns

Name: Chicken and Mushroom Stuffed Buns
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 8 buns
Cuisine: Canadian
Ingredients: 2 1/4 cup all-purpose flour; 1 tbsp sugar; 1 tsp salt; 1 tbsp yeast (instant); 1 cup warm water (about 43°C (110°F)); 2 tbsp olive oil; 1 tbsp olive oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 250 g chicken breast (cooked and shredded); 150 g mushrooms (finely chopped); 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup heavy cream; 1 egg (beaten for egg wash)

115 min 8 buns Medium

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Chicken and Mushroom Stuffed Buns

Delightful buns filled with a savoury mix of chicken and mushrooms, perfect for any meal.

Prep

30 min

Cook

25 min

Total

115 min

Servings

Difficulty

Medium

Chicken and Mushroom Stuffed Buns are a delicious and comforting dish that brings together tender chicken and earthy mushrooms in a soft, fluffy bun. This recipe is perfect for a hearty snack, a light lunch, or even as a unique appetizer for gatherings. The combination of chicken and mushrooms offers a rich flavour profile that is both satisfying and versatile. These stuffed buns are not only delightful but also easy to prepare, making them a great option for both novice and experienced cooks.

Ingredients

Servings

For the dough

For the filling

For assembly

Instructions

Prepare the dough

In a large bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil, then mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth.

Pro tip: Ensure the water is not too hot, as it can kill the yeast.

Let the dough rise

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Pro tip: A warm oven (turned off) can help the dough rise faster.

Prepare the filling

Heat olive oil in a pan over medium heat. Sauté onions and garlic until translucent. Add mushrooms and cook until soft. Stir in the chicken, thyme, salt, and pepper. Cook for 5 minutes.

Pro tip: Ensure chicken is cooked to 165°F (74°C) before adding to the filling.

Add cream to filling

Stir in the heavy cream and cook for another 2 minutes until the mixture thickens slightly. Remove from heat and let cool.

Pro tip: The filling should be thick enough not to run out of the buns.

Shape and fill the buns

Punch down the risen dough and divide it into 8 equal pieces. Flatten each piece into a circle, place a spoonful of filling in the centre, and pinch the edges to seal.

Pro tip: Ensure the seams are well-sealed to prevent filling leakage.

Bake the buns

Place filled buns seam-side down on a baking sheet lined with parchment paper. Brush with egg wash. Bake in a preheated oven at 190°C (375°F) for 20-25 minutes or until golden brown.

Pro tip: Baking time may vary slightly depending on your oven.

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Tips & Tricks

<ul><li>Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).</li><li>Use a thermometer to check the temperature of the filling if unsure.</li><li>Knead the dough until smooth for the best texture.</li><li>Allow the buns to cool slightly before serving to enhance flavours.</li></ul>

Serving Suggestions

These Chicken and Mushroom Stuffed Buns are best enjoyed fresh out of the oven, but they can also be made ahead and reheated for a quick bite. Pair them with a crisp green salad or a bowl of soup for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the oven at 180°C (350°F) for about 10 minutes until warmed through.