Skip to main content

https://westgold.com/

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.

 

Previous recipe Next recipe

What's the verdict?

How many stars would you give this recipe?

No other reviews submitted yet, but you could be the first!

Tempted to find out more?

Our Products Our Story

Sign up for a taste of the West Coast