20g pure vegetable fat (such as Trex)
1 egg, beaten
Whilst the mix was cooling, a baking tray was oiled, run under the cold tap and excess water poured off.
The oven was heated to 180ºC.
We prepared our make-do piping bag - using a nozzle and a plastic freezer bag with the corner cut off.
Once the mix had cooled a little, the egg was added and the stick blender was used to whiz the pastry ingredients together.
... the recipe says to pipe "eight finger-thick sausages", which we did...
Placing the pastry creations in the pre-heated oven for 10 minutes, the temperature was then increased to 200ºC for a further 10 minutes.
Once the pastry was a light golden colour, the buns were put on a wire rack to cool.
We whipped some cream to fill the pastry cases, having cut them in half, and the tops were coated in coffee icing (made using espresso and icing sugar). The Guardian recipe uses a dairy free 'creme patisserie' filling which we will try another time... as it does sound tasty!
These will definitely be a recipe we make again - learning from this time, we'll make them bigger/fatter and will remember to smooth the peaks left from piping so the pastry top is sleek.