This recipe transforms leftover Ragu into delicious, soft buns by encasing the flavorful filling in a homemade dough. It's a creative way to use up leftovers and create a satisfying meal or snack.
1. Take out the leftovers from the fridge to warm it up to a room temperature. If the food is too liquid, try to drain it first.
2. In a stand mixer’s bowl, mix 220 ml water, 10 gr yeast, and 50 gr sugar. Stir well.
3. Let it sit for 10 min.
4. Add 500 gr flour and 60 ml oil. Do not mix yet.
5. Knead for 8 min on the lowest speed.
6. Add 10 gr salt.
7. Knead for another 4 min.
8. Round the dough to a ball. Place in a greased box and cover.
9. Let it proof until doubled in size.
10. Divide the dough into 9 balls, each weighing 90-95 gr.
11. Round the pieces to balls, cover with a towel. Let them sit for 10 min.
12. Using a rolling pin (or a wine bottle), open each ball into a pita shape.
13. Scoop a spoon of leftovers into the center of the “pita.”
14. Close the dough tightly, ensuring no filling leaks out.
15. Place the filled dough balls in a tray (recommended with a baking sheet). Give them some space one from another.
16. Let them proof until they cover the whole tray. Meanwhile, preheat the oven to 190°C (374°F).
17. Brush the buns with egg yolk mixed with a sip of water.
18. Sprinkle whatever you want on top; the author used sesame and oregano.
19. Bake for 25-30 min. If the top gets brown too fast, cover with aluminum foil.
20. Take them out of the tray and let them sit for 20 min before serving. Enjoy!
