Yeasted buns with left overs

Mrs.Dr.Fork

7g fast-action dried yeast

50g caster sugar

120ml lukewarm whole milk

50g butter, softened

2 medium free-range egg yolks

½ teaspoon vanilla extract

1 teaspoon fine sea salt

250g plain flour

450g leftover meat

1 medium free-range egg, beaten

Whisk the yeast and 1 tablespoon of the sugar into the milk. Cover and leave in a warm place for 15 minutes or until it looks bubbly and alive.

Add the rest of the sugar, then the butter, egg yolks, vanilla, and salt. Mix well. Add the flour and mix to a soft dough, then turn out on to a lightly floured surface and give it a gentle knead. You should end up with a rich, decadent dough that's almost good enough to eat raw. Don't eat it yet, though: cover with a clean tea towel and leave to rise for 1½ to 2 hours or until doubled in size.

Pinch off 50g pieces of dough and gently roll out to 12cm circles with a rolling pin. Put 2 tablespoons filling in the centre of each, then bring the dough up around the filling and pinch it closed with your fingers. Place the buns next to each other, seam side down, on a baking tray lines with baking paper (they'll merge as they rise.) Cover with a clean tea towel and leave to prove for 30 minutes.

Heat the oven to 200°C/180°C fan/ gas 6/ Brush the buns with the egg, then bake for 20 to 30 minutes until golden brown. Serve warm.

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