ingredients
makes 12
2 tbsp chilli oil
2 red peppers, cored, deseeded and diced
3 oz sliced pancetta, torn into pieces
3 1/4 cups white bread flour, plus extra to dust
1 tsp salt
1 1/4 tsp fast-action dried yeast
2 tsp golden caster sugar
few tarragon or flat-leafed parsley sprigs, roughly chopped
3 tbsp sun-dried tomato paste
vegetable oil, to oil
method
1. Heat the chilli oil in a frying pan and fry the peppers and pancetta for 4 - 5 minutes until soft. Cool slightly.
2. Sift the flour and salt into a large bowl and stir in the yeast, sugar and tarragon or parsley. Make a well in the centre and add 1 cup and 2 tablespoons warm water and the sun-dried tomato paste. Mix thoroughly to form a soft, smooth dough, adding a little more water if necessary.
3. Knead for 10 minutes until smooth and elastic, then put in a lightly oiled bowl. Cover and leave to rise in a warm place for 1 1/2 - 2 hours or until doubled in size.
4. Cut twelve 5 1/2 inch baking parchment squares and have ready a 12 hole muffin tin.
5. Knock back the dough and knead on a lightly floured surface for 1 minute. Add the the pancetta and peppers and knead until evenly incorporated.
6. Divide the dough into 12 even-sized pieces. Push a square of parchment into one of the tin sections and drop a piece of dough into the centre. Repeat with the remainder. Cover loosely with a tea-towel and leave in a warm place for about 30 minutes until well risen.
7. Bake at 220°C (fan oven 200°C) for 15 - 18 minutes until risen and golden. Lift out the paper cases holding the buns and put on a wire rack to cool.
