Aug 31 2026
Restaurants›Keys Cafe›Filled Recipe

Filled Recipe

Inspired by Keys Cafe
Time2h 30m
Serves8

Make Filled Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Filling

Topping / Finish

Method

Dough

  1. 1

    Activate yeast and combine liquids

    Warm the water and milk together until lukewarm (about 105–115°F / 40–46°C). In a small bowl, whisk warm water, warm milk, and sugar, then sprinkle the instant dry yeast over top. Let sit 5–7 minutes until foamy.

  2. 2

    Mix dough

    In a large bowl, whisk together the flour and salt. Make a well in the center and add the softened butter and beaten egg. Pour in the foamy yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

  3. 3

    Knead

    Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly tacky (or use a stand mixer with a dough hook on medium for 6–8 minutes). If dough is too sticky, add up to 2 tablespoons more flour, a tablespoon at a time.

  4. 4

    First rise

    Lightly oil a bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Filling

  1. 5

    Cook aromatics and meat

    While dough rises, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Add the ground beef and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes.

  2. 6

    Season filling

    Stir in the tomato paste, soy sauce, dried oregano, salt, and black pepper. Cook 2–3 minutes to combine flavors. If mixture seems dry, add 1–2 tablespoons water. Remove from heat and stir in the grated cheddar and chopped parsley (if using). Taste and adjust seasoning.

  3. 7

    Cool filling

    Transfer the filling to a bowl and let it cool to near room temperature (15–20 minutes). Cooling prevents the filling from making the dough soggy during assembly.

Assemble & Bake

  1. 8

    Preheat oven

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  2. 9

    Divide and roll

    Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions (for medium-sized filled buns) or 12 for smaller ones. Flatten each portion into a 4–5 inch disk with your fingers or a rolling pin.

  3. 10

    Fill

    Place about 2 tablespoons of the cooled meat-and-cheese filling in the center of each dough disk. Bring the edges of the dough up and pinch to seal tightly, forming a ball. Tuck the seam under and place seam-side down on the prepared baking sheet, spacing them 1–2 inches apart.

  4. 11

    Egg wash

    Whisk the egg and 1 tablespoon milk together to make an egg wash. Brush the tops of each filled bun lightly with the wash. Sprinkle with sesame seeds if desired.

  5. 12

    Second rise

    Cover the shaped buns loosely with plastic wrap or a damp towel and let rest 20–30 minutes until slightly puffy (they will not double).

  6. 13

    Bake

    Bake in the preheated oven for 16–20 minutes, rotating halfway through, until golden brown on top and cooked through. Internal temperature of buns should be around 190°F (88°C) if measured.

  7. 14

    Cool and serve

    Remove from oven and transfer to a wire rack. Let cool 10 minutes before serving so the filling sets slightly. Serve warm.

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