Butternut squash seed buns
These savoury buns filled with rashers, squash and fresh herbs are handy for snacks and also easy to pack into a lunchbox
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
240ml milk
60ml light olive oil
1 egg
115g pumpkin, mashed and cooled
zest of 2 lemons
small bunch of chives, chopped
2 smoked streaky rashers, cooked and finely chopped
250g self-raising flour, sieved
60g Feta cheese crumbled
handful of pumpkin seeds, roughly chopped
Method
Preheat oven to 180°C and line a bun tin with either paper cases or squares of parchment.
Whisk the milk, oil and egg together. Add the mashed pumpkin, lemon zest, chives and rashers and stir them in well.
Add the cheese to the flour and then add the other egg mixture to the flour. Combine everything.
Spoon the mixture into the 12 waiting bun cases, sprinkle with the seeds, and bake for 20 minutes.
