I surprised myself recently whilst scouring though the drafts and realised that I haven’t posted those beauties that keep adorning our dinner party tables lately. This is after all my all-time gorgeous buns, without a doubt, the fluffiest ‘slider buns’ you can get your hands on. I have made them oh so often, sometimes even with sweet fillings, and they are sure to impress. A while back, I was invited byPassplore to contribute some recipes for a Thanksgiving mosaic, and these turkey buns appropriately came to mind. We have never celebrated Thanksgiving before, and I think it is mostly due to the geographic reason more than anything else, but at this juncture of life it seems very appropriate for thanksgiving celebration, to be thankful for all the good things that have bestowed upon us.
To be thankful for being alive.
To be thankful for the perfect health of my family.
To wake up next to a wonderful person who supports through thick and thin.
To be given such a beautiful darling daughter whose cheeky smile just melt anyone’s heart.
To be given to heal so many hearts, quite literally!
To be connected to so many beautiful, wonderful people out there through this humble blog, which I know, needs some serious resuscitation once my ‘day job’ becomes slightly calmer;-)
What better way to celebrate than a tray of goodies, all ready to be shared with everyone that you love? What better way to show empathy to those in need than giving a basket full of buns, that would fill the pang of hunger and leave a lasting note of love?
If you are looking for a perfect mini treats to grace your Thanksgiving table, look no more. Those buns is a must-try and I’m sure will be on your table again, year after year. Dress them up with whatever tickle your fancy, and they are ready in no time!
* This recipe is written especially for Passplore’s Thanksgiving mosaic*
Turkey Patties in Devonshire Split Buns
(Bun recipe adapted from Panasonic Breadmaker recipe book,turkey patty is my own )
For the buns:
450g strong white flour (bread flour)
2 tbsp sugar
75g melted butter
1/2 tsp salt
1 medium egg
1 tsp yeast
Eggwash- 1 egg diluted with 1 tbsp of water
Sesame seeds (optional)
1. In a glass, proof the yeast with sugar and 100ml of warmed milk. Leave for 10 minutes until the yeast bubbles.
2. In a large bowl, combine the flour and salt. Whisk the egg with melted butter and pour into the flour. Mix well.
3. Add the proofed yeast and the remaining milk. Knead for a good ten minutes until the dough becomes tacky but clean off from the bowl.
4. Leave on the kitchen counter until the dough rises and doubles in bulk. Meanwhile prepare the patties.
5. Once the dough has doubled, punch down the air and divide the dough into small balls. let the dough ball rises for 20 minutes.
6. Preheat the oven at 200C. Brush the top with eggwash and sprinkle with the sesame seeds.
7. Bake for 15 minutes or until the top becomes golden.
8. Once out of the oven, quickly cover the buns with tea towel, and let them cool.
450g lean turkey mince (or chicken/beef/quorn mince)
1 medium size onions-diced finely
3 cloves garlic-minced
1 inch ginger-crushed
1 tbsp black pepper
1 tsp garam masala
1 tsp cumin powder
1 red chilli-finely diced
1 tsp salt
3tbsp olive oil
1. Mix all the ingredients together until well combined.
2. Heat the olive oil on the skillet. Take a good pinch from the mixed meat and form flat patties with the palm of your hand. Shallow fry the patties until both sides are golden brown.
Slice the buns and sandwich them with patties, cheddar slices, salads, ketchup or garlic sauce.