Low carb garlic and herb stuffed mini buns
|coconut oil — for frying|
|1 tsp||garlic — cloves, crushed|
|1||onion — small, chopped|
|1||baby marrow — grated|
|1-2 Tbs||fresh herbs — thyme and chives and oregano, chopped|
|salt and freshly ground black pepper — to taste|
|1/2 cup||bacon — finely chopped|
|1 cup||cheddar cheese — or mozzarella cheese, grated|
|1||eggs — beaten|
Preheat the oven to 180 °C. Line a baking sheet with baking paper.
Prepare the dough as described in THIS recipe.
While the dough rests, heat a little coconut oil in a pan on medium to high heat and sauté the garlic, onion, baby marrow, chopped herbs, salt, pepper and meat for 2–3 minutes. Allow the stuffing to cool slightly.
Divide the chilled dough ball into six equal portions. On a plastic wrap-covered chopping board, roll each portion into a 20 x 8 cm strip. (It will have naturally round edges – this is perfect.) Sprinkle the sautéed veggies, meat and cheese onto each piece. Starting at the bottom of each strip of dough, roll up to the top and cut each stuffed dough roll in half.
Place each roll, cut side facing down, onto the prepared baking sheet and press down slightly to stabilise. You can either make individual little buns, or pack them together into a stuffed bun wheel.
Brush with the beaten egg and bake for 25–30 minutes.
Yields 12 stuffed mini buns.
An extract from Low Carb is Lekker Two by Ine Reynierse, published by Struik Lifestyle.
(images – Sean Calitz © Penguin Random House South Africa)