Cheesy Smoked Bacon Choux Pastry Puffs

Ingredients

Choux pastry:

½ cup milk

½ cup water

100g Westgold Unsalted Butter

150g flour

5 eggs, size 7       

120g aged cheddar, grated

50g fresh parmesan, grated

2 Tbsp chives, chopped

2 tsp rosemary, chopped

100g smoked bacon, finely chopped

Black pepper

Extra grated cheese to sprinkle

Dipping sauce:

4T green tomato chutney

3T mayonnaise

Method 

Preheat and oven to 190^oC. 

Put milk, water and butter into a saucepan and gently bring to boil.

Take off the heat and quickly add the flour and stir until it forms a firm clump. 

Put back on the heat and cook and stir for 1 minute.

Remove from the heat and set aside to cool for 5 mins.

Using an electric mixer, add the eggs to the cooked mixture one at a time and beat until smooth. Stir in the grated cheeses, herbs, bacon and pepper.

Spoon into a piping bag and pipe out 10cm domes onto a paper lined baking tray, allowing room for them to spread a little. Sprinkle with extra grated cheese. 

Bake for 15-18 mins till puffed and golden but still soft in the centre.

While the puffs are cooking mix together the mayonnaise and chutney and spoon into a small serving bowl.

When the puffs are cooked, pile them onto a serving platter and serve immediately with the dipping sauce.

Note: the recipe makes 60, but they can be frozen and reheated for another day.