Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and some of the milk. Whisk until smooth, then gradually add the remaining milk.
Measure a teaspoon of oil into each hole of a 12-bun tray. Transfer to the oven for 5 minutes, or until the oil is piping hot.
Carefully remove from the oven and pour the batter equally between the holes. Return the batter quickly to the oven and cook for 20–25 minutes or until golden-brown and well-risen.
For the filling: Chop the smoked turkey and mix with Pinar premium cheddar cheese and parsley.
100 gr flour
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