Savoury buns with luxury egg mayonnaise

Makes 4

200g plain flour, sifted

130ml milk

110ml cold water

100g chilled unsalted butter, cubed

8 eggs

150g mayonnaise

1 tsp Dijon mustard

1 tbsp fresh dill, chopped, plus extra to garnish

1 tbsp capers, chopped zest and juice of ½ a lemon 80g watercress sea salt and black pepper large, flat oven tray baking paper

2cm smooth nozzle piping bag

Preheat the oven to 220°C/200°C fan/gas mark 7 and line the tray with baking paper. Place the flour in a large mixing bowl and add a pinch of sea salt.

In a large saucepan, combine the milk and water, and add the butter. Simmer gently until the butter melts. Turn the heat up to a rolling boil, then pour the liquid into the bowl of flour and beat with a wooden spoon for 2 mins until a smooth, moist dough forms. Whisk in 3 of the eggs, using a hand whisk, one at a time, until completely integrated. Beat with a wooden spoon until glossy and smooth. Allow to stand for 10 mins.

Fill the piping bag with the dough, then, on the prepared tray, pipe out a 10cm circle with the dough, curling round to fill the middle. Repeat a further 3 times leaving approximately a 5cm space between them. Turn the oven to 180°C/160°C fan/gas mark 4 and bake the buns for 35-40 mins until golden and firm. Turn the oven off and let the pastry cool within the closed oven.

Place the remaining 5 eggs in a large saucepan and cover with boiling water. Bring to the boil on the hob and simmer for 6 mins. Drain and refresh in cold water until the eggs are cool. Crack and peel the eggs. Slice 2 of the eggs and set aside, then mash the remaining eggs in a bowl, using a fork. Mix in the mayonnaise, Dijon mustard, dill, capers and lemon zest and juice. Season with sea salt and black pepper, then add the sliced egg and mix once.

Halve the savoury choux buns and place each bottom half on a serving plate. Divide the watercress between the bottom halves, then top each with an equal portion of the egg mayonnaise mixture. Finish by placing the other half of the bun on top of each one and garnish with dill.

Serve immediately.