Chicken and chorizo buns
- November 2014
- Serves 8
- Hands-on time 1 hour, oven time 15-20 min, plus proving
These savoury buns are made by stuffing sweetened dough with a chicken and chorizo filling – perfect to take to work for lunch or serving at a party.
- 15.5g (6.5g saturated)
- 69.6g (5.1g sugars)
- Olive oil for frying
- 2 large red onions (about 300g), finely sliced
- 150g spicy cooking chorizo, finely chopped
- 1 fresh rosemary sprig
- 200g leftover roast free-range chicken (see tips), torn into small pieces
- Small handful fresh parsley leaves, chopped
For the dough
- 150ml lukewarm milk, plus extra for glazing
- 50g unsalted butter, melted
- 2 x 7g sachets fast action yeast
- 1 tsp clear honey
- 150-200ml lukewarm water
- 700g strong white bread flour, plus extra for dusting
- 2 tsp fine sea salt
- Oil for greasing
- For the dough, combine the milk, butter, yeast, honey and lukewarm water in a mixing bowl. Set aside until frothy.
- Meanwhile, sift the flour into a large bowl and make a well in the centre, then sprinkle the salt at the side. Pour the yeast mixture into the well and gently incorporate it into the flour with a palette knife or wooden spoon to form a soft dough.
- Tip the dough onto a lightly oiled surface and knead for 5 minutes or until soft and elastic. Transfer to a large, lightly oiled bowl, cover with cling film and leave to rise for an hour in a warm place, or in the fridge overnight, until doubled in size.
- Meanwhile, heat a splash of olive oil in a wide frying pan, then add the sliced onions. Gently fry for 15-20 minutes until soft and beginning to caramelise. Transfer to a bowl.
- Turn up the heat, then add the chorizo and rosemary to the pan. Fry until all the oil from the chorizo is released, then toss through the chicken and onions. Stir in the parsley, season to taste, then leave to cool.
- Turn the dough out onto a lightly oiled surface and slice into 8 equal-size pieces (about 130g per piece). Roll into balls, then into 0.5cm thick circles.
- Add an eighth of the cooled filling to the centre of each round, packing it down tightly with a spoon, then pick up and encase like a dumpling. Pinch well to seal. Put the buns, sealed-side down, on a floured baking tray, sprinkle with a little flour, then cover loosely with a clean tea towel (or see Make Ahead). Leave to prove in a warm place for 30 minutes. Heat the oven to 220°C/fan200°C/gas 7.
- Remove the towel and bake the rolls for 15-20 minutes until golden and puffed. Remove from the oven and allow to cool for 20 minutes before serving.
This is a great recipe for using up leftovers, but don’t worry if you don’t have any roast chicken to hand. Instead, roast 6 chicken thighs in an oven heated to 200°C/fan180°C/gas 6 for 40 minutes, cool, then shred the meat. If you want to bulk up the filling a bit, add some crumbled feta.
Freeze the buns at step 7 before proving – wrap well in cling film. Defrost at room temperature, covered with a tea towel, then prove and bake as in the recipe.
Make the filling up to 24 hours in advance, cover and chill.
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