|50 grams||Butter; (2oz)|
|65 grams||Plain flour; (2 1/2oz)|
|2 mediums||Size eggs; beaten|
|100 grams||Mild mustard and honey dip; (3 1/2oz)|
|75 grams||Medium fat soft cheese; (3oz)|
|75 grams||Lean smoked ham; finely chopped|
|15||G; ( 1/2oz-1oz), (15 to 25)|
|; watercress, finely|
|1 tablespoon||Freshly chopped chives; (1 to 2)|
|Salt and freshly ground black pepper|
|1||Sprig fresh flat leaf parsley; (optional)|
FOR THE CHOUX BUNS
FOR THE FILLING
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Line two baking sheets with non-stick baking paper.
Place the butter and 150ml ( ¼ pint) water in a saucepan and heat gently until the butter has melted, then bring to the boil.
Remove the pan from the heat, add the flour to the hot liquid and beat thoroughly with a spoon until the mixture is smooth and forms a ball in the pan.
Allow the mixture to cool slightly, then gradually add the beaten eggs, beating well after each addition, until the mixture is smooth and shiny.
Drop teaspoonsfuls of the mixture onto the preheated baking sheets and cook in the oven for 15-20 minutes, or until golden brown and crisp. Remove from the oven and make a slit in the side of each to let the steam out. Cool on a wire rack.
Prepare the filling by beating together the mild mustard and honey dip, soft cheese, ham, watercress, chives, salt and freshly ground black pepper.
Split the choux puffs in half and spoon the filling mixture into the choux cases. Arrange on a serving plate and serve immediately garnished with fresh parsley sprigs.
Notes Variations:Use unsmoked ham, flaked tuna or chopped, cooked, peeled prawns in place of the smoked ham.Use fresh chopped parsley in place of chives.Use a large plain nozzle and pipe small amounts of the mixture onto the baking sheets instead of using a teaspoon, if preferred.Use the filling mixture to fill cooked vol au vent cases.
Converted by MC_Buster.
NOTES : These tasty cheese and ham filled choux puffs make an ideal party or picnic food or an appetising starter.
Converted by MM_Buster v2.0l.
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