This recipe will yield ten small buns. You can scale it up or down, as needed.

Choux paste, mixed with:

¼ cup grated hard cheese

one garlic clove, crushed and sautéed in oil till golden and fragrant

½ tsp salt

½ tsp fresh ground pepper

For the filling:

¼ pound (4 oz) or 28 grams ground beef (80% fat is fine) or ground turkey.

⅛ teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon hot or mild paprika or cayenne pepper, as desired

For serving: Sour cream, and (optional): fresh parsley

Preheat the oven to 425°F/220°C.

To make:

Using a regular tablespoon, spoon out dollops of paste onto a lined baking tray, about two inches apart. With the back of the spoon, spread the paste to about 3 inches across.

Mix the seasoning with the meat and place 2 teaspoons of the meat in the center of each pastry round.

Bake at 425F° for 15 minutes, then reduce heat to 375F°/190°C and bake for another 12-15 minutes, until buns are nicely golden brown.

Allow to cool slightly, and serve hot with up to 1 tablespoon of sour cream on top of each bun, with a garnish of finely chopped parsley or dusting of powdered hot pepper if desired.