Easy Not-Made-From-Scratch Meat Buns

You can of course make the dough used in these from scratch. However, we must not allow the perfect to be the enemy of the good. Only God is perfect; if you, dear reader, are not a Divine being, you must accept that “good enough” is the best you can do, most of the time. Given the choice between making these meat pies at home and buying something from the frozen aisle, this recipe is quick and easy and at least more natural and healthier than the frozen option.

This is loosely based on a recipe showed me many years ago by a kind lady from Vietnam.

You need:

1 cylinder/package/container of your choice of pre-made biscuit or croissant dough

A handful of fresh mushrooms (your choice, but standard cremini work fine)

One small shallot (or a small piece of onion)

A couple tablespoons of butter

1/4 pound of ground pork

Fennel seed, rosemary, salt, black pepper, sage, marjoram (or thyme)

Brown sugar

Green peas (canned is fine, or use a substitute)

A skillet

A baking sheet and oven

To make the meat pies:

Dice the mushrooms and the shallot - chop it finely, or as much as you feel like working.

Put the butter in a skillet on low-medium heat and add the mushrooms and shallot. Cook slowly until the shallot is translucent and the mushrooms are cooked down and browned.

Add the ground pork and a good pinch of salt. Turn up the heat to medium-high and cook until the pork is mostly cooked through, stirring to mix. Break up the pork as small as possible. If you have one, try using a potato masher to break up the chunks of ground pork.

When the pork is mostly cooked but not browned, add the herbs and black pepper. The mix is equal amounts crumbled sage and crushed fennel seed; add more of either if you want a stronger flavor. Add a pinch of rosemary or to taste, the same with marjoram or thyme. You could substitute crushed red pepper flakes for black pepper if you prefer some added spice. Stir well while the mix continues to cook for a few more minutes and the pork starts browning. Taste, add more salt if needed, then turn off the heat and add brown sugar to taste, maybe a spoonful. Mix well. Taste, add however many peas you want and mix again. (Any other soft green vegetable also works. Leftover cooked greens would be a great substitute for peas.)

Let the mix cool until you can work with it.

Meanwhile, prep your pre-made dough per the instructions on the package. Once you have each piece separated and on the baking sheet, cut or pull it apart down the equator. Put a tablespoonful of your pork mixture in the middle of the bottom half, put the top half of dough over it, and crimp the edges together using the tines of a fork. Or your fingernail.

Bake as directed on the package. Enjoy the meat pies hot or cold.