Brussels sprout buns
For the filling:
* 300 g (10.6 oz) Brussels sprouts
* 100 g (3.5 oz) almonds
* 100 g (3.5 oz) tomato sauce
* 1 clove of garlic
* A handful of fresh parsley
* A teaspoonful of salt
* Olive oil
For the dough:
* 100 ml (37 US fl oz) warm milk
* 100 ml (37 US fl oz) warm water or vegetable stock
* 15 g (0.53 oz) fresh yeast or baking powder
* 200 g (7 oz) wheat flour
* 30 g (1 oz) cornflour
* 15 g (0.53 oz) sugar
* A teaspoonful of salt
* A teaspoonful of olive oil
Step by StepStart with the Brussels sprouts. Crush the almonds with a teaspoonful of salt, the clove of garlic and the parsley and mix with the tomato sauce. Put the mixture onto an oven tray and roll the Brussels sprouts in it until they have a good coating. Cover the tray with tinfoil and bake at 200º C for 30 minutes. Uncover, drizzle with olive oil and bake for 10 more minutes.
Now make the dough. Mix the milk together with the water or stock and dissolve the yeast or baking powder in it. Put by. Mix together the flour, cornflour, sugar and salt and add the liquid to make the dough. Knead well to form a thin dough. Spread out and cut out circles using a pastry cutter or a glass. Place a roast Brussels sprout in the centre of each circle, wrap it up in the dough and steam for about 15 minutes.
Nutritional Tips- If roasted as indicated, Brussels sprouts won't give off any pungent, sulphurous odours.
- If you can't be bothered with the whole recipe, forget about making the buns and just enjoy the roast Brussels sprouts on their own. They’re delicious!
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