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Recipe

Difficulty

Easy

 

Prep time

20 minutes

 

Cook time

20 minutes

 

Serves

Makes 60 pastry puffs

Ingredients

 

Choux pastry:

½ cup milk

½ cup water

3.5 oz Westgold Unsalted Butter

5.3 oz flour

5 eggs, size 7       

4.2 oz aged cheddar, grated

1.7 oz fresh parmesan, grated

2 Tbsp chives, chopped

2 tsp rosemary, chopped

3.5 oz smoked bacon, finely chopped

Black pepper

Extra grated cheese to sprinkle

 

Dipping sauce:

4T green tomato chutney

3T mayonnaise

Method 

 

Preheat and oven to 374oF

 

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.

 

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