These light pastry puffs are excellent savoury snacks for a picnic or informal party.
90 g (3 oz) butter
225 ml (7 fl oz) water
100 g (3 1/2 oz) plain flour, sieved
3 eggs, beaten
45 g (1 1/2 oz) butter
45 g (1 1/2 oz) flour
280 ml (1/2 pint) milk
2 tbsps white wine
1 bay leaf
180 g (6 oz) peeled prawns, chopped
2 hard-boiled eggs, chopped
Pinch nutmeg
1 tsp chopped fresh dill
Salt and pepper
225 ml (7 fl oz) water
100 g (3 1/2 oz) plain flour, sieved
3 eggs, beaten
45 g (1 1/2 oz) butter
45 g (1 1/2 oz) flour
280 ml (1/2 pint) milk
2 tbsps white wine
1 bay leaf
180 g (6 oz) peeled prawns, chopped
2 hard-boiled eggs, chopped
Pinch nutmeg
1 tsp chopped fresh dill
Salt and pepper
method
1. Put the 90 g (3 oz) butter and the water into a saucepan. Bring to the boil. Tip in the 100 g (3 1/2 oz) flour all at once and beat, until the mixture is smooth and leaves the sides of the pan clean. Leave to cool slightly
2. Add the eggs gradually to the flour mixture, beating vigorously, until they are well incorporated and the mixture forms a smooth, shiny paste.
3. Line a baking sheet with silicone paper and drop heaped teaspoonsful of the mixture onto it, spaced well apart. Bake in a preheated oven, 200 °C/ 400°F/Gas Mark 6, for 25 minutes, or until the pastry puffs are firm to the touch and golden brown.
4. Melt the remaining butter in a saucepan and stir in the remaining flour. Blend in the milk gradually, beating well between additions. When all the milk is mixed in, add the wine and bay leaf and bring to the boil, stirring constantly
5. Remove the bay leaf and stir in the remaining ingredients.
6. Cut the pastry puffs almost in half through the middle and fill with the prawn and egg mixture.
2. Add the eggs gradually to the flour mixture, beating vigorously, until they are well incorporated and the mixture forms a smooth, shiny paste.
3. Line a baking sheet with silicone paper and drop heaped teaspoonsful of the mixture onto it, spaced well apart. Bake in a preheated oven, 200 °C/ 400°F/Gas Mark 6, for 25 minutes, or until the pastry puffs are firm to the touch and golden brown.
4. Melt the remaining butter in a saucepan and stir in the remaining flour. Blend in the milk gradually, beating well between additions. When all the milk is mixed in, add the wine and bay leaf and bring to the boil, stirring constantly
5. Remove the bay leaf and stir in the remaining ingredients.
6. Cut the pastry puffs almost in half through the middle and fill with the prawn and egg mixture.
serving amount
serves 4
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