Sri Lankan
Mas Paan
Sri Lankan mas paan are soft bakery-style buns filled with a dark, peppery meat curry and potato mixture. The filling is cooked down until dry and fragrant with curry leaves, pandan, chilli, and roasted curry powder before being sealed into the dough.
Watch it madeApé Amma · 12:51
Ingredients
- All-purpose flour1 1/4 cups
- Instant yeast1 tsp
- Sugar1 tsp
- Salt1/2 tsp
- Lukewarm milk or water1/2 cup
- Neutral oil or softened butter1 tbsp
- Egg, beaten1/2, for brushing
- Minced beef or mutton150g
- Boiled potato, roughly mashed1 small
- Red onion, finely chopped1 small
- Garlic, minced2 cloves
- Ginger, minced1 tsp
- Green chilli, finely sliced1
- Curry leaves1 sprig
- Pandan leaf2 inch piece
- Ceylon cinnamon1 small piece
- Chilli powder1 tsp
- Roasted Sri Lankan curry powder1 tsp
- Ground black pepper3/4 tsp
- Turmeric powder1/4 tsp
- Lime juice1 tsp
- Coconut oil1 tbsp
- Saltto taste
Method
- Mix the flour, yeast, sugar, and salt in a bowl.
- Add the lukewarm milk or water and oil, then mix to form a soft dough.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for about 1 hour, until doubled.
- Heat the coconut oil in a pan over medium heat.
- Add the curry leaves, pandan, cinnamon, onion, green chilli, ginger, and garlic, then fry until the onion is soft and lightly browned.
- Add the minced beef or mutton, chilli powder, roasted curry powder, black pepper, turmeric, and salt.
- Cook the meat, breaking it up well, until it is browned and the spices smell roasted.
- Add 2 to 3 tablespoons of water, cover, and simmer for 8 to 10 minutes until the meat is cooked through.
- Stir in the mashed potato and cook uncovered until the filling is dry, dark, and holds together.
- Remove the cinnamon and pandan, stir in the lime juice, and let the filling cool completely.
- Punch down the risen dough and divide it into 2 equal balls.
- Roll each dough ball into a small oval or triangle about 1/4 inch thick.
- Place half the cooled filling in the centre of each piece of dough.
- Fold and pinch the edges firmly to seal, shaping each bun into a Sri Lankan bakery-style triangle or oval.
- Place the buns seam-side down on a lined baking tray and rest for 20 minutes.
- Brush the tops with beaten egg.
- Bake at 190°C for 18 to 22 minutes, until the buns are deep golden brown.
- Cool for 5 minutes before serving warm.
Common questions
Can I substitute the minced beef or mutton in Mas Paan with another filling?
Yes. Minced chicken, turkey, or even lentils can work. Keep the filling fairly dry and well-seasoned so it doesn’t make the buns soggy. If using vegetarian filling, add a little extra oil and spice for flavor.
How long does the dough and filling take to make, and can I prepare them ahead?
Plan for about 2 hours total, including 1 hour rising time and 20 to 30 minutes for filling and shaping. You can make the filling a day ahead and refrigerate it; bring it to room temperature before assembling.
What are the most common mistakes when making Mas Paan?
The biggest mistake is a wet filling, which leaks into the dough. Also avoid under-kneading the dough or skipping the rise, since that makes the bread dense. Seal the buns well and don’t overfill them.
How should I store leftover Mas Paan, and can I freeze it?
Store cooled Mas Paan in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer so the bread stays soft and the crust doesn’t go soggy. You can freeze them for up to 2 months.
What’s the best way to serve Mas Paan?
Serve warm, ideally with tea or coffee. It’s good as a snack, light lunch, or party food. Brush the tops with a little butter after baking for a softer finish, and serve with ketchup or chilli sauce if you like.