Puff pastry from the freezer
1 tablespoon sunflower oil
1 red onion
0.25 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cumin seeds
2 teaspoons paprika powder
1,50 tablespoon apple vinegar
1 teaspoon chipotle peppers in adobo sauce
4 tablespoons BBQ sauce
80 grams tomato puree
1 tablespoon triple tomato concentrate
1 can of jackfruit
Preheat the oven to 200 degrees hot air.
Line a baking tray with baking paper.
Cut the onion into small pieces.
Bake with the salt in the sunflower oil for 10 minutes on low heat.
Then add cinnamon, cumin seeds and smoked paprika powder and bake for 2 minutes.
Cut the chillies into small pieces and add with the rest of the ingredients.
Bake on low heat for 20 minutes.
The pieces of jackfruit can be pulled apart with 2 forks after just a few minutes.
Leave to cool before use.
Stick 12 rounds of ø 7 centimeters out of the puff pastry.
Place portions of the jackfruit filling on 6 doughs.
Place the other doughs on top, press the sides flat with a fork and cut shapes in the top.
Approximately one third of the jackfruit filling remains.
Place buns on the baking tray.
Beat the egg and cover the buns with a layer of egg.
Bake in about 25 minutes until golden brown.