You can have just as much fun with savoury buns if they taste anything like these broccoli-pesto and feta buns. Adding lemon wedges and onion marmalade will up the flavour!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
100 g broccoli, blanched and chopped
¼ cup olive oil
3 tbsp pesto
500 g store-bought bread dough
½ cup onion marmalade
150 g feta
1 egg, beaten
Lemon wedges, to serve

METHOD
1. In a food processor, blend the broccoli, oil and pesto to a paste. Add more oil if it is too thick.
2. Preheat oven to 180°C and grease a square baking dish.
3. On a floured surface, roll out the dough into a square about 3 cm thick. Spread the broccoli pesto over it, leaving a border around the edges.
4. Heat the marmalade a little to make it more spreadable, then spread it over the pesto. Crumble the feta on top.
5. Roll the dough into a sausage shape. Cut rounds of the dough and pack tightly into the dish. Leave to proof for 30 minutes.
6. Brush the tops of the buns with egg. Bake for 30 minutes, until puffed up and golden. Serve with lemon wedges.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Broccoli-pesto and feta buns with lemon wedges and onion marmalade appeared first on MyKitchen.

We love these little BBQ chicken buns by MasterChef SA runner-up Siphokazi Mdlankomo. They make a great dinner party treat!

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
3 tbsp tomato sauce
3 tbsp chutney
2 tbsp vegetable oil
2 tbsp vinegar
2 tbsp spicy chicken soup powder
1 tbsp smoked paprika
2 tsp peeled and grated ginger
2 tsp crushed garlic
4 chicken thighs
1 kg ready-made bread dough

METHOD
1. Preheat oven to 200°C.
2. Mix all seasoning ingredients and rub over the chicken. Place in a roasting tin, cover with foil and cook for 30 minutes. Remove foil and cook for a further 10–15 minutes. Set aside to cool.
3. Shred the chicken and mix with the pan juices.
4. Divide dough into 12 portions and roll to form discs. Spoon a little shredded chicken into the centre of each disc, fold over the sides and shape into a ball.
5. Cook the buns in a steamer for 10–15 minutes, until cooked through. Serve with coleslaw.

Styling: Luisa Hayes
Photography: Juliette Bisset

The post BBQ chicken buns appeared first on MyKitchen.

Try your hand at this Asian classic with our chill-beef bao buns! They pack a delicious punch, and you can make them with storebought bread dough from your local supermarket.

SERVES 6 // COOKING TIME 3 hours

INGREDIENTS
250 g stewing beef
1 tbsp flour
2 tbsp vegetable oil
¼ cup finely sliced ginger
3 cloves garlic, peeled and crushed
2 tbsp chopped chillies
3 cups beef stock
¼ cup sugar
¼ cup soy sauce
2 tbsp rice vinegar
1 tsp salt
250 g storebought bread dough
¼ cup peanuts, toasted
¼ cup coriander

METHOD
1. Dust beef in flour. Heat oil in a pot and sear. Remove.
2. Fry the ginger, garlic and chillies for 5 minutes.
3. Add beef, stock, sugar, soy sauce, vinegar and salt. Simmer for 2 hours. Once cooled, shred.
4. Roll dough into a sausage, 3 cm thick. Cut into 3 cm slices and roll each into a ball. Use a chopstick to roll each ball into an oval bun. Brush with oil. Fold the bun over the chopstick, then pull out chopstick.
5. Leave to proof for 10 minutes.
6. Steam in batches for 8 minutes. Open the buns and fill with beef, peanuts and coriander.

The post Chilli beef bao appeared first on MyKitchen.