I shared it with you a few months ago, a pie revisited my way. If today's recipe is essentially the same, however, it presents a significant difference cooked in individual portions, it still enjoys more easily as a main dish (or entry for big eaters!) As for the filling, I opted for the more conventional possible: simple things are often the best, this recipe is no exception to the rule...
For 4 buns (individual size)
For the brioche crust:
ingredients:
- 300g flour
- 125g butter, softened
- 3 eggs + 1 yellow (for browning the bun)
- 15g sugar
- 5 g salt
- 1 bag of special yeast bread
preparation:
- Dissolve the yeast in warm water 2CS and let stand 15 minutes.
- In the bowl of your MAP or your robot drummer, mix the flour and yeast.
- Add 3 eggs, sugar and salt, and finally the butter.
- Knead the dough for a few minutes.
- Let stand in a bowl covered with a towel for an hour (preferably 2 hours).
For the stuffing beef:
ingredients:
- 300g ground beef (or 3 steaks 100g frozen or not)
- 3CS olive oil
- Breadcrumbs 3CS
- 2CS ketchup
- Salt and pepper
preparation:
- In a skillet with olive oil, cook beef (about 7/8 minutes over medium heat).
- Chop the meat (if, mixer).
- Mix with ketchup and bread crumbs.
- Season.
Assembling stuffed bun beef:
- Preheat oven to 200 ° C.
- Place the dough on a floured surface and separate into 4 equal parts.
- Lowering a first portion of dough into a round, wide enough to accommodate the dough in the center.
- Form a ball with a quarter of stuffing and place in the center of the brioche dough.
- Replace the edges of the dough as shown: an edge and one to the right, then the right again, and the last good shape and that the edges stick together.
- Place on a baking sheet lined with parchment paper.
- Brush the top with beaten egg yolk.
- Reiterating the other three units dough.
- Bake for 20 minutes.
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