B-Well Mince Curry Pull-Apart Bread

This one is for sharing!

Serves: 6-8
Time: 45 minutes
Recipe by: Thando Manyoni


500g Bread dough
B-well Canola oil
1 small onion, finely chopped
2 garlic cloves
2 bay leaves
500g mince
2 birds eye chilli, finely chopped
2 tbsp tomato paste
2 tbsp curry powder
2 tbsp garum masala
2 tomatoes, grated
1 tbsp brown sugar
½ cup water
2 tbsp butter, melted
Handful fresh coriander, roughly chopped


Preheat the oven to 180C and prepare a round oven safe casserole with baking spray.
Break the dough into tennis sized balls and roll until smooth. Gently place the dough buns in the casserole and allow to proof for 30 minutes. In the meantime, drizzle the canola oil in a pan and heat. Add the onion, garlic, bay leaves and saute on medium heat for 2 minutes. Add the mince and brown for a minute. Add the chilli, tomato paste, curry powder, garum masala and cook for 2 minutes until browned. Add the tomatoes, brown sugar and water and simmer for 10 minutes or until cooked. Brush the bread buns with butter and bake in the oven until golden brown. Remove from the oven and allow to cool slightly, cut the tops of the buns off and scoop some of the centre out, creating a ‘bowl’. Scoop the mince curry into the buns and return to the oven for 5 minutes. remove from the oven and top with fresh coriander. Serve immediately.

Chefs Tip: Feel free to add more or less chilli to your mince according to your chilli tolerance.


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