https://westgold.com/
Difficulty
Easy
Prep time
20 minutes
Cook time
20 minutes
Serves
Makes 60 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 190oC.
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.