Savory Puffs

To spoon choux pastry on to a tray , use two teaspoons. Scrape the pastry from spoon to spoon about twice to make even- shaped buns. The same pastry can be used to make Vols-au-vent.

Ingredients

• 1/2 quantity choux pastry
• paprika to sprinkle

Filling:

• 50 g butter or margarine
• 50 g plain flour
• 300 ml milk
• 150 ml dry white wine (non alcoholic, optional)
• 100 g blue cheese
• 50 g chopped walnuts
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• salt and pepper

Cooking Process

1. Make the choux pastry , omitting the grated cheese.
2. Spoon or pipe 24 small puffs on to a greased baking tray.
3. Bake in a hot oven for 20-25 minutes, then cool on a wire rack.
4. Make a slit in each bun immediately they are removed from the oven to allow any steam to escape.
5. To make the filling, melt the butter or margarine over a low heat , stir in the flour , then gradually add the milk and wine, stirring continuously.
6. bring the sauce to the oil, simmer gently for a few minutes.
7. Remove from the heat and crumble in the blue cheese with the walnuts, lemon juice, parsley and seasoning .
8. Using a teaspoon, fill the buns with the sauce .
9. Sprinkle with paprika and serve hot, either as a starter or to have with drinks.

Bon Apetite!