Spicy Stuffed Buns with Black Eyed Peas and Greens

Finely chop the onion and garlic, and grate the ginger.

In a large frying pan, heat 2 tbsp olive oil over medium heat and sauté the chopped onions for about 10 minutes, or until translucent.

Add the grated ginger and garlic to the pan and cook for an additional minute.

Stir in 1 cup frozen black-eyed peas, 2 cups frozen spinach, 1 tsp coriander powder, 1/2 tsp cumin, and 1/2 tsp chili powder, and sauté for 5 to 7 minutes, stirring often, until the peas and spinach are heated through.

Mix 2 tbsp tomato paste into the pan until well incorporated, and remove from heat.

Season the black-eyed pea and spinach mixture with salt, pepper, and 1 tbsp chopped cilantro.

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone baking mat.

Whisk the egg in a small bowl and set aside.

On a lightly floured surface, roll out the refrigerator biscuits individually.

Place a heaping tablespoon of the black-eyed pea and spinach mixture onto the center of each rolled-out biscuit, brush the edges with beaten egg, fold the dough over the filling, and pinch the edges together to create a bun. Make sure the edges are sealed well.

Place the buns on the prepared baking tray, with the sealed side facing down.

Brush the buns generously with the remaining beaten egg and sprinkle sesame seeds on top.

Bake the stuffed buns at 350°F (175°C) for 17-20 minutes, or until golden brown.

Serve the buns warm and enjoy!