As you may know, I’ve been eating the Paleo way for four years now, since I had my gut problems and a nutritionist advised me not to eat any food containing wheat and gluten. At that time I didn't replace my craving for conventional wheat bread with others gluten-free alternatives. luckily for me, it was easy to give up bread.
I must say though, every now and then I crave for a good Serrano ham and cheese sandwich bun, just like the ones my mum used to make for me and my brother on Sundays. We would normally have two or three mini buns for brunch to stop ourself getting hungry as, in Spain, it's common to have our Sunday lunch about 3pm!
So, a couple of weeks ago I bought some Serrano ham at the supermarket to make a Spanish dish that S loves, but something made me remember these mini buns so I decided to make them for our Sunday brunch.
For those who might not know, Serrano is a salty cured Spanish ham and it is generally served in very thin slices. The perfect and classic cheese pairing for Serrano ham is, without doubt, Manchego cheese so get these two ingredients from your local supermarket (they are very easy to find) and make some fresh-baked warm Serrano ham and melted cheese mini buns. They are a true pleasure!
To make the mini buns I followed the same recipe as I used to make my Spanish traditional sandwiches.
Despite the weird shape of some of the buns (?!?) the whole batch came out crispy on the outside and soft on the inside, perfect to fill them with some Serrano and Manchego cheese!
PALEO SERRANO HAM AND CHEESE MINI BUNS
Makes 8 mini buns (7.5 cm | 3 inches)
Preheat the oven to 200 C / 400 F and grease and line two large cookie sheets with parchment paper. .
In a medium bowl, whisk together the tapioca flour, coconut flour, garlic and salt. Then, in a small saucepan over medium heat, combine the butter, coconut milk and water.
Once the butter has melted, continue to heat the mixture until a few bubbles break the surface, but don’t let it boil.
Remove from the heat then pour the dry mixture into the wet mixture. Stir immediately, stirring slowly at first to incorporate the flour, then vigorously until the mixture forms a soft blob of dough.
Transfer the dough to a stand mixer fitted with a paddle attachment. Stir on low speed for about a minute to cool it down. Meanwhile, beat one of the eggs in a small bowl and set aside.
Turn the mixer up to medium speed and add one egg at a time to the dough, beating each egg before adding it. Allow each egg to be completely combined before adding the next, as the dough will break or separate with each addition.
After adding the first three eggs, increase the mixer speed and beat for about a minute or until it is smooth. Add move beaten egg a little at a time until the dough is creamy looking. Test the consistency of the dough by taking a little bit dough between your index finger and thumb. It should be like a chewing gum.
Using a medium-sized mechanical scoop (or 1/4 cup) scoop out aproximatelly 8 level mounds of the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches).
Prepare an egg wash by whisking 1 large egg and 1 tablespoon of water. Using a pastry brush, coat gently the dough with a thin layer of egg wash.
Bake for 15 minutes, then turn the heat down to 175 C / 350 F and bake for 20 to 25 minutes further, until the breads are puffed, golden and firm to the touch.
Remove from the oven and transfer to a wire rack to cool. Do not turn the oven off.
Slice the buns shells in half lengthwise. Remove the tops and begin to layer the cheese followed by a slice of Serrano ham, then another layer the cheese. Place the mini buns in a baking tray and bake until cheese is melted. Enjoy!
1 cup / 120 gr. tapioca flour
2 tbsp. coconut flour
1 tsp. garlic powder
1 pinch of salt
1/3 (65 gr.) Trex butter (In the UK), palm shortening (US)
1 cup (120 ml.) full fat coconut milk
1/4 cup (60 ml.) water
4 large eggs, room temperature
1 large egg plus 1 tbsp. water, for the egg wash
8 Serrano ham slices
Manchego cheese, thinly sliced
Large cookie sheet x 2
Medium-sized (5 cm | 2-inch) mechanical scoop or 1/4 cup measuring cup
Recipe adapted from My Paleo Patisserie. Tips by Jenni Hulet.