Filled pumpkin rolls

Prepare the dough according to the instructions on the package with lukewarm water, but replace the butter with oil and knead in the curry. Let the dough rise and make the filling in the meantime. Heat the oil in a frying pan and fry the onion for about 5 minutes. Add the minced meat and spices and season with salt and pepper. Fry the minced meat and add the pumpkin and 2 tablespoons of water. Stir-fry briefly on a high setting and then cook covered on a low setting in about 5 minutes. Remove the lid from the pan and allow any moisture to evaporate to a high setting. Season the filling with salt and pepper and leave to cool.

Knead the leavened dough again and divide into 12 equal balls. Press the balls flat on the work surface and scoop a spoonful of cold filling in the middle.

Brush the edges of the dough lightly with water and fold the edges around the filling to each other. Squeeze the edges firmly.

Form the packages again a round roll and place them with the seam down on the baking sheet. Make cuts in the buns with the tip of a knife. Push a half note in the middle of each roll. Allow to rise for about 30 minutes with a clean cloth covered again.

In the meantime, preheat the oven to 200ºC. Brush the buns with the beaten egg and fry in the middle of the oven for about 20 minutes.