|75 grams||Dairy free margarine; (3oz)|
|250 millilitres||Water; (8 floz)|
|100 grams||Plain flour; (3 1/2oz)|
|3 mediums||Sized eggs|
|200 grams||Pumpkin or squash; diced (7oz)|
|1||200 g tin green lentils|
|50 grams||Smoked ham; diced (2oz)|
|2||Tomatoes; skinned, deseeded|
|; and diced|
|1 tablespoon||Flat leaf parsley; chopped|
|25 grams||Pumpkin seeds; (1oz)|
|Salt and freshly ground black pepper|
FOR THE CHOUX PASTRY
FOR THE PUMPKIN FILLING
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the butter in a saucepan with the water and slowly bring to the boil.
Add the plain flour and salt and beat in until you have a smooth dough.
Allow to cool for 5-10 minutes. Gradually beat the eggs into the choux paste and continue beating until the paste is thick and shiny. Spoon or pipe the mixture around a shallow ovenproof dish. Bake for 25 minutes.
Meanwhile, cook the pumpkin for 5-10 minutes until just tender. Drain and toss in the oil. Stir in the tin of lentils, tomatoes and the ham. Pile the mixture into the centre of the choux and cook for a further 10-15 minutes until the choux is well risen and golden brown and the filling is heated through.
Scatter with the pumpkin seeds and parsley and serve immediately.
Converted by MC_Buster.
NOTES : A tasty starter or supper for a special occasion.
Converted by MM_Buster v2.0l.
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