Rolls stuffed with spices meat

Rolls stuffed with spices meat

recette pain viande

Recipe info

Preparation time: 30min

Cooking time: 20min


For the dough

11 g of Saf-Instant yeast
500 g of flour
1 pinch of salt
100 g of melted butter
2 tbsp of olive oil
1 egg
1 cup of warm water
1 tsp of sugar

For the stuffing

300 g of mince
20 ml of oil
1 carrot
1 small turnip
½ pepper
1 large onion
2 garlic cloves
1 pinch of ground coriander
1 pinch of cumin
1 pinch of ground ginger
1 stock cube
1 bay leaf, herbes de Provence, salt and pepper


Preparing the bread dough

In a container, mix the warm water, yeast and sugar.

Tip the flour and salt into a large bowl, add the melted butter and mix.

Add the egg and mix again.

Add the water mixture and mix, then knead for 10 minutes.

Cover and leave to rest for 1 hour in a warm place.

Divide the dough into small balls and flatten with a rolling pin. Put a tbsp of filling in the centre. Fold over and make into a ball again. Dry-fry the rolls on both sides for a few minutes.

Preparing the stuffing 

Finely chop the onion and the garlic. Peel and wash the carrot, turnip and 1/2 pepper, then dice.

In a frying pan, heat a little oil, add the onion and garlic and cook for 5 minutes.

Add the vegetables, the bay leaf, the herbes de Provence. Stir and leave to cook gently for 5 minutes.

Add the minced meat and the spices and stir. Leave to cook over a low heat for 10 minutes.

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