Editing List of /tg/ Cuisine (section)

==Savory, Fancy Meat Bun==
Creator: [[User:Sicarius|Likes to eat and try new things]]

When ordinary meatbread is too boring, salty, and/or dry, try these for a change of pace. Serve with something that will cut through the richness: beer, dry red wine, Coca-Cola, or lemon ice tea. Alternatively, fill the pastry with jam and whipped cream (storebought or homemade) for dessert. Fill the pastry with anything, really, but remember that it is a delicate creampuff-style dough and can't hold, say, curry or chili.
===Choux Pastry===
*1 cup all-purpose flour
*1/2 cup water + 1/2 cup whole milk '''OR''' 1 cup water
*1/2 cup butter
*1/2 teaspoon salt or MSG
*4 large eggs, beaten
*1 egg beaten with 1 tablespoon of water (egg wash)
'''Cooking'''
:In a medium-sized saucepan, combine butter, water/water+milk, and salt, all over medium heat. Stir until the butter melts. 
:Bring the mixture to a simmer and then reduce heat to low. 
:Add flour and stir until flour is completely incorporated and a dough ball forms. 
:Mash the ball against the bottom and sides of the pan for 1 minute to cook the flour. 
:Remove from the heat and transfer dough to a stand mixer or mixing bowl. Allow to cool for a few minutes but not to get cold.
:Set mixer to low speed and slowly add 1/4 of the beaten eggs. Beat for 30 seconds. Do 2 more times; you should have 1/4 of the eggs left over. 
:Add the remaining beaten eggs very slowly until a shiny, thick, smooth batter forms. If you have any egg remaining, add it to the egg wash.
:Preheat oven to 400°F (204°C). Line 2 baking pans with parchment paper and lightly brush with water. 
:Scoop the pastry dough out into small lumps with about 2 1/2" of space between them.
::Using a wet finger, smooth down any peaks. 
:Lightly brush each mound with your egg wash. This will give the puffs a beautiful golden crust and crunch. The thickness and amount of your egg wash will affect how dark it gets; leave if off if you just want a pale yellow pastry.
:Bake pastry for 20 minutes. '''DO NOT open the oven as the pastries cook; they are like souffles and cold air will prevent them from rising properly.'''
:Reduce oven temp to 350°F (177°C) and bake for 10-15 more minutes until golden brown. 
:Transfer pastries from oven to cooling racks. Allow them to cool completely before filling.

===Lamb Filling===
*1/2 lb boneless lamb roast (such as you might buy from Costco)
*2 tablespoons butter or ghee
*4 cloves garlic
*4 sprigs green onion 
*1 tablespoon cumin
*2 teaspoons salt or MSG
*Pepper to taste
'''Cooking'''
:Trim lamb of excess fat; it will not be cooked long enough to properly render.
:Slice lamb roast thinly and into strings. This will keep the lamb tender and help it cook quickly.
:Slice garlic evenly but not too fine; they will burn too quickly if too small. 
:Dice green onion.
:In your pan, over medium heat, add your butter and let it melt until it begins to bubble.
:Add garlic and toast until aromatic. 
:Add lamb and toss until evenly browned.
:Add salt, cumin, and pepper and cook until brown crust begins developing on lamb. 
:Toss in green onion, toss and cook for 30 seconds more, then remove from heat.
:Fill choux pastry with lamb and cover with tinfoil if not eating immediately. 
::If you add the butter oil from the pan, it will make a richer meatbread but it will be oily. Plan accordingly.