Method

• 1.
  For the dough, place flours, sugar, dried yeast, egg, milk, 1/3 cup (80ml) lukewarm water and 1 tsp salt in a bowl and stir to combine. Transfer to a lightly floured work surface and knead for 10 minutes or until smooth. In batches, add the olive oil and butter, and knead to incorporate. Ensure each batch of oil and butter is incorporated before adding the next (mixture will appear messy, but it will gradually soak into dough). Once smooth, enclose the dough in plastic wrap and chill for 1 hour to rest.
• 2.
  To make the filling, heat a saucepan to medium heat. Add the onion, garlic, thyme and olive oil, and cook for 3-4 minutes or until soft. Increase heat to high and add prawn. Cook for 1 minute, then stir through tomato paste, vinegar and 1 tbs water. Cook for 2 minutes or until mixture thickens. Season, then remove from heat and chill until cool.

• 3.
  Divide dough into 1 tbs-sized balls and press into flat discs, about 5cm wide.
• 4.
  Spoon 1 heaped tsp of the prawn mixture into the centre of the dough. Fold over the dough and pinch the ends to close and encase the filling into a ball shape. Repeat with remaining prawn mixture and dough.
• 5.
  Line a baking tray with baking paper. Arrange buns on tray, seam-side down, allowing enough space between each for the buns to prove. Lightly brush each bun with extra olive oil and cover with plastic wrap. Leave to prove at room temperature for 30 minutes.
• 6.
  Preheat the oven to 220°C. Bake buns for 11 minutes or until golden. Remove from the oven and serve immediately.