Stuffed Chicken Horns (Buns)

Today, I am tempting you with some freshly oven hot horns (buns) filled with chicken and feta cheese. The savory feta taste goes well with chicken and these light buns are perfect as dinner sides or evening snacks along with some garlic sauce and ketchup.


Makes 12 large - 16 small horns (buns)


I n g r e d i e n t s


30 g yeast, fresh
30 g butter
250 ml milk
1 tbsp sugar
1/2 tsp salt
1 egg (optional)
400 g (ca) flour


grated cheese, poppy seeds, sesame seeds

1. Melt the butter, add milk and warm up to about 37C

2. Take some of the milk mixture in a small bowl and add yeast, whisk until blended and add it back in the rest of milk mixture

3. Add sugar, salt, egg (optional, but will give a softer texture) and a cup of flour

4. Add almost all of the remaining flour (but keep a handful for rolling out later) and knead until you get a smooth dough (about 7-10 minutes by hand)

5. Transfer the dough to a clean bowl, sprinkle a little flour on the top and let raise for about 30 - 45 minutes, or until double in size

After the raising

6. Divide the dough in two parts and roll out each dough till you get a flat round which resembles a pizza bun

7. Divide the round in 6 or 8 pizza slices and add a spoonful of filling (see recipe below) on each

8. Roll each slice from the wide side all the way around pressing the dough so the filling will keep inside so it forms a horn, bend so that they form a half cirle (or you can roll buns the way you like)

9. Have the horns (buns) on greased baking trays or with baking paper, cover and let raise for another 30 - 45 minutes or until double in size

10. Brush with lightly beaten egg or milk and garnish with cheese, poppy seeds or sesame seeds

Bake in the middle of a hot oven at 200C for about 10 minutes or until golden in color


Keep them covered in a kitchen towel to keep them soft

Chicken Filling


200 g chicken, boiled or dinner left-overs *
50 g feta cheese


or


other filling of choice


* Just tear left-over chicken in small bites

1. Combine chicken and feta cheese until mixed

These buns are called "horns" because of their traditionally way of rolling, their shape that resembles a horn. But you can roll them in any shape you want