Kheema wara Buns (Meat pies or Minced meat stuffed Rolls)

Vegetarine adaptable.

Does pre-cooked minced meat count as a pantry staple? I always keep some precooked, ground meat or kheemo in the freezer for nights when I have to make a hasty spaghetti bolognese, mince for lasagna, or simply make tacos in under 10 minutes….so I say it does.

Tea is a generational heritage for us South Asians, and if you have grown up in Asia or East or South Africa then you know that leftovers often find their way into a bun, transforming into a snack—and sometimes even a full meal. These Kheema Rolls are the most popular snack among the Khoja Ismaili community back home and are typically treated as an appetizer. My MaaIl called these chunda wara rolls. These portable Chicken Keema stuffed buns commonly known as Kheema wara rolls, are a must-have for weekend afternoon tea, or on those days when the idea is to have a lighter dinner and make the ideal companion with a thermos of chai on road trips!

The origins of these boat-shaped buns have sparked countless lively and healthy debates at my dinner table. Were they inspired by the Russian Pirozhki, the German-Russian immigrant’s Bierock, or perhaps the legendary Sri Lankan Mas Paan (mas meaning meat, and paan meaning bread)? No matter where our families came from, each of us has our own cherished version passed down through generations. Yet, despite the variations, there’s a shared connection that transcends the different cultures and places we’ve called home.

We all agree that these buns are the result of centuries of trade, colonization, and cultural exchange. The spicy, aromatic filling—whether meat or vegetable—embodies the diverse influences of Arab traders, European colonizers, and Indian navigators. Each one has left its mark on this hand-stuffed, pinched, and crimped creation, making it a true reflection of the rich culinary history that spans continents.

My Mum’s buns recipe is eggless, but it does call for milk and butter in the dough and Mum would brush the buns with milk wash before baking to give that nicely browned top, and when they come out of the oven, brushing with butter at the end to give them that gleaming glossy finish.

You can substitute the milk with water or use your favorite plant-based milk. You can substitute the butter with olive oil.

For these Kheema wara Buns, I have used my Mum’s Bun recipe, and once stuffed with the chicken kheema, brushed it with an egg wash and sprinkled some sesame and nigella seeds.

1½ cups warm milk (110°F Key temperature)
3 tablespoons white sugar
1 tablespoon active dry yeast
3¾ cups all-purpose flour
1 tablespoon melted butter (unsalted- if you cannot get unsalted then reduce the salt measurement)
1 tablespoon olive oil
1 teaspoon salt

Softened salted butter for brushing ( Kerrygold Grass-Fed Salted Pure Irish Butter) (* If making Kheema Buns- replace the butter with an egg wash)

Seseme or Nigella seeds for topping

Instructions

Add the first 3 ingredients to a Kitchen Aid bowl and let sit for 6 minutes to activate (Yes, I activate instant dry yeast to make sure it will rise see notes below).
Add the flour, melted butter, oil, and salt to the yeast mixture and mix with the hook attachment on low speed until well combined, then increase speed to medium, and mix for 2 minutes to develop gluten.
Pour a few drops of oil over the dough’s surface, cover the bowl with a kitchen towel, and let the dough rise until doubled in size in a warm place, about 1 hour (depending on the season, during summer it raises faster than in winter)
Grease a 9″x13″ glass baking pan (You can also bake the rolls in a cast iron skillet).
After the dough rises, use a gentle but firm fist to push into the center of the dough to release the air, and fold the edges into the center to form a ball.
Divide into 12 equal-sized pieces (about 77 grams/2.75oz).
Shape each ball into a tight round by using your cupped hands to roll the dough against the work surface.

Filling and preparing the buns:

Filling: Basic Kheema filling or Vegetable Filling

Take one ball of dough and roll it out into a circular disc ( 3 to 3.5 inches in diameter).
Pick up the dough round and cup it in one hand, sometimes I find this is an easier way to fill.
Place 1/2 cup of keema filling in the center of each disc and gather the dough at the seam on the top.
Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; Pinch and crimp the top a couple of times to securely close the dough.
Completely seal the bun by pinching the dough together, creating a boat shape HOWEVER you can make a roll or a triangle as well.
Place the sealed bun down on the prepared baking tray.
Repeat with the remaining dough balls.
Brush each bun with the egg wash (Egg Wash In a small bowl combine 1 large egg with 1 Tablespoon of water and whisk until combined, using a pastry brush, brush the egg wash on top of the rolls)
Sprinkle with sesame or nigella seeds.
Bake on the middle rack for approximately 20-25 minutes or until the buns are golden brown.
Remove from oven and brush with melted butter.
Cool for a few minutes and serve warm or room temperature.

WatCH ME MAKE IT HERE:

What other shapes can I make?

A round roll
A triangle

What to serve with Meat Buns?

Good old Ketchup, chili sauce and some tea.

Will the buns stay fresh for a few days?

Since these buns are stuffed with meat or vegetable filling and served room temperature they are best eaten within a couple of hours once they come out of the oven. Leftovers are stored in an airtight container and stored for up to 3 to 4 days in the refrigerator or transferred to a Ziploc bag and frozen, they thaw well and can be reheated in the microwave or the oven for a few minutes.

Meat buns with ground beef, lamb, chicken, vegetable, or paneer filling:

You need a dry curry filling here to get perfect results, so make sure the filling is not runny because the bread dough will soak up that liquid while baking, creating a soggy, dense roll.

The filling inside the bread is limited only by your imagination, you can use any dry vegetable or meat filling, spinach and Feta cheese, Egg and potato.

Notes:

The ideal temperature of the milk or water should be between 100-110°F.

If using active dry yeast, always make sure you proof the yeast first to make sure your yeast is alive. Proof it with warm milk or water, and sugar.

The stuffed buns don’t need a second rise, so bake them as soon as they are stuffed.

Stuffed buns take a little longer to bake, make sure the tops are golden brown before pulling them out of the oven- oven temperatures vary.

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