Vegetable Curry Bun

For the bun:
Measure all ingredients into bread pan. Select dough setting. Press start.

When finished and unit signals 0:00, take dough and turn out on counter. Punch down and divide dough into 12-16 equal sized balls.

For the curry filling:
Heat oil in a medium skillet and temper mustard seeds until they pop. Add onions and fry until soft and translucent.

Add jalapeno(s), garlic, ginger and saute for a minute until cooked. Stir in coriander, dried crushed red chili, and cumin. Cook an additional minute or so, until oil lightly separates from the ingredients (when you get a good whiff of the spices).

Add in the mushrooms, fry until brown and cooked. Stir in the black eyed peas. Combine.

Pour in lemon juice, stir an additional minute until all moisture is absorbed. Add in salt, stir. Sprinkle with cilantro. Take off heat and set aside to cool.

For the assembly:

Preheat oven to 350°F. Flatten or roll out each dough ball with a rolling pin into a 5-6 inch disc. Place 1 generous tablespoon of filling onto center of the round. Take up the sides up and over the filling, closing dough and pinching ends together smoothing seam. Repeat with remaining ingredients. Place seam side down on lined baking tray(s) and leave to proof 10 minutes.

Brush top and sides of buns with the egg wash. Place in oven on middle rack and bake for 25-30 minutes.