MEAT BUNS
Or how to use leftover bread and meat to make a tasty recipe to enjoy hot, warm or cold. The art of using leftovers today called “anti-gaspi”, a culinary art that women (and yes they were the ones who cooked every day to feed their families!) have always practiced for the sake of economy, driven by common sense and the desire not to waste because producing and cooking deserve respect!
This recipe can be made in a cake tin, the cooking should then be 1 h 15 min Th 7 or 210°.
*The texture of these bread rolls is “wet”, which is why it is essential to let them cool in a partially open oven so that they “curdle”. It will then suffice to reheat them unmolded in the same oven Th.
Pfor 10 rolls:
2 ladles of stale bread, soaked in water then pressed and “drained”
1 ladle of leftover cooked meat or poultry, cold and chopped
1 white leek, peeled, washed and chopped
2 eggs
4 tbsp flour
Salt and pepper
To grease the molds, parchment paper or butter
Optional, for decoration, 2 olives per bread or small pieces of pickles
In a bowl mix together the bread, the meat. Salt, pepper and mix. Add the leek, mix. Add the eggs, mix. Add the flour, mix. Set aside for 1 hour to give the ingredients time to get to know each other. Grease the small moulds, distribute the preparation in them. Then place 2 olives on top. Put in the oven without preheating and cook for 45 min Th 7 (210°). Open the oven door slightly and let the buns cool inside before unmolding them*. To enjoy them hot, reheat them in the same oven at Th. Beautiful cuisine to all, Régine