Pumpkin seed buns
4 people
35 minutes
20 minutes
Ingredients
- 1 tsp Baking Powder
- 30 g Butter diced
- 2 tsp Caster Sugar
- 115 g Cheddar Cheese grated
- 1 - Egg beaten, to glaze
- 150 ml Milk
- 0 - Olive Oil for greasing
- 150 g Self-Raising Flour wholemeal
- 150 g Strong Flour white
For the Pumpkin Seed Pesto
-
1
clove
Garlic
crushed
-
1
tsp
Lemon Juice
-
2
tbsp
Olive Oil
-
2
tbsp
Parmesan Cheese
grated
-
60
g
Pumpkin Seed Butter
-
1
handfull
SuperValu Fresh Basil
-
30
g
SuperValu Goodness Pumpkin Seeds
Method
- Preheat the oven to 190°C/gas mark 5. Lightly grease a 20cm round shallow cake tin with olive oil.
- To make your pesto, put all the ingredients in a blender and blitz to form a coarse paste.
- To make the buns, mix the flours, sugar and baking powder together in a large bowl. Rub in the butter with your fingertips, then stir in the milk and mix to form a soft dough. Knead the dough on a lightly floured work surface for a few minutes, until smooth. Roll out the dough to make one large rectangle.
- Spread the pesto over the dough and sprinkle the grated Cheddar cheese on top. Roll up the dough like a Swiss roll. Cut into 12 slices and put in the greased cake tin in a single layer, swirl side up, so they are touching each other. Brush with the beaten egg.
- Bake in the oven for 30 to 35 minutes, until golden brown.
