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Scalloped, Hollowed-out Buns with Mince

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Scalloped, Hollowed-out Buns with Mince

The perfect scalloped, hollowed-out buns with mince recipe with a picture and simple step-by-step instructions.

  • 5 Bun
  • 300 g Mett
  • Thyme, sweet paprika, hot paprika, sea salt,
  • Pepper
  • 2 Chopped onions
  • 1 Bag of Emmental in pens
  • As many slices of Emmental as there are rolls
  1. Knead the meat and the spices, add the onion. Now fry until crumbly. Cut off the top cap from the bun and hollow it out. Fill the rolls with seasoned fried mince. Top everything with Emmental. Cover the caps with slices of Emmental.
  2. Bake in the preheated oven at 180 degrees until the cheese melts. That was so well received. Next time I’ll take double the amount of everything.
Dinner
European
scalloped, hollowed-out buns with mince

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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