Veggie buns

Name: Veggie buns
Yield: 8 buns
Cuisine: British
Ingredients: 1 'Colin's sugar free bread' dough mix; 3-4 medium potatoes, diced into 1cm pieces; 3-4 shallot, sliced thinly; 7-8 young runner beans, chopped; 1-2 sage leaves chopped or a pinch of dried sage; Few fresh rosemary leaves, chopped or a pinch of dried rosemary leaves; 1 vegetable stock cube; 200 ml water,; 30 g plain flour; 2 tbsp vegetable oil; Salt and pepper if desired

ColBannon @cook_9308128

Shallots, potatoes and runnerbeans in a thick vegetable sauce, stuffed in bread. Stew-nuts'... get it?! They're vegan too!

ColBannon @cook_9308128

Shallots, potatoes and runnerbeans in a thick vegetable sauce, stuffed in bread. Stew-nuts'... get it?! They're vegan too!

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Ingredients

8 buns

1'Colin's sugar free bread' dough mix
3-4medium potatoes, diced into 1cm pieces
3-4shallot, sliced thinly
7-8young runner beans, chopped
1-2sage leaves chopped or a pinch of dried sage
Few fresh rosemary leaves, chopped or a pinch of dried rosemary leaves
1vegetable stock cube
200 mlwater,
30 gplain flour
2 tbspvegetable oil
Salt and pepper if desired

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Steps

1

Par-boil the potatoes and runnerbeans (about 7 minutes boiling) then drain.
2

Heat 1 tbsp of oil in a pan and fry shallots until starting to brown. Add the flour and mix well.
3

Make up stock cube with the water and add slowly to the shallots and flour stiring until thick.
4

Add the potatoes, beans and fresh herbs. Sinmer for 2-3 minutes then allow to cool. Taste to see if it needs salt and or pepper.
5

Whilst cooling, make bread and leave to proof.
6

Divide dough into 8 pieces, flatten out and put a spoon or two of the cooled 'stew' in the centre.
7

Pinch the dough over the stew until completely encased.
8

Place on an oiled baking tray and allow to double in size
9

You can oil them slightly before rising if you want a browner crust
10

Bake at 190 degrees Celsius for 20-25 minutes (180 for a fan oven)
11

Allow to cool or just eat them, they're great hot!
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