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.