Cook the stuffing ingredients in a saucepan over low heat for 10-15 minutes.
Drain the stuffing in a sieve and let it cool completely.
Mix the cheese, green chillies, garlic, and coriander in a bowl.
Combine dry bread ingredients in a food processor and slowly add 250ml of warm water.
Let the dough rise for one hour until doubled in size.
Process the dough again for 20 seconds, let rest for 5 minutes, and process once more.
Shape the dough into a ball and let it prove again until doubled in size.
Divide the dough into 8-10 portions and roll each into a 15cm disc.
Place cheese and chorizo filling in the center, seal edges with water, and form balls.
Let rolls prove on greased trays for one hour until nearly doubled.
Preheat oven to 250°C.
Brush rolls with melted butter and bake for 8-10 minutes until golden.
Melt butter in a pan and fry cumin seeds, garlic, chilli, and onions until soft.
Add baked beans and simmer for 10-15 minutes until heated through.
Stir in coriander and serve beans with warm bread rolls.