1/2 stick (4 Tbsp) 2 oz (50 g) butter or margarine
2/3 cup (150 ml) 1/4 pt water
5/8 cup (65 g) plain flour
salt and pepper
pinch of cayenne pepper
2 eggs, beaten
2/3 cup (150 ml) 1/4 pt water
5/8 cup (65 g) plain flour
salt and pepper
pinch of cayenne pepper
2 eggs, beaten
Filling
2 tbsp (25 g) 1 oz butter
1 tablespoon oil
1 onion, thinly sliced
4 oz (100 g) mushrooms, chopped
8 oz (225 g) frozen spinach, thawed and drained
salt
pepper
grated nutmeg or ground mace
8 oz (225 g) cottage cheese
4 tablespoons single cream
2 oz (50 g) Lancashire or Gouda cheese, grated
1 tablespoon oil
1 onion, thinly sliced
4 oz (100 g) mushrooms, chopped
8 oz (225 g) frozen spinach, thawed and drained
salt
pepper
grated nutmeg or ground mace
8 oz (225 g) cottage cheese
4 tablespoons single cream
2 oz (50 g) Lancashire or Gouda cheese, grated
method
1. For the pastry, melt the fat in the water, then bring to the boil.
2. Add the flour all at once and beat over a gentle heat until the mixture is smooth and forms a ball.
3. Cool a little, then beat in salt, pepper and the cayenne followed by the eggs, adding them a little at a time until the mixture is smooth and glossy.
4. Put 3 to 4 spoonsful of the pastry dough, well spaced apart, onto two greased baking sheets.
5. Cover the puffs with an inverted tin so that no steam can escape during baking.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for about 50 minutes or until the puffs move when the baking sheet is lightly shaken.
7. The puffs will treble in size. Keep warm while you make the filling.
8. Melt the butter with the oil in a saucepan and fry the onion until softened.
9. Add the mushrooms and cook for a further 3 minutes.
10. Stir in the spinach and heat through for 3 minutes.
11. Season well with salt, pepper and nutmeg or mace, then stir in the cottage cheese and cream. Heat gently
12. Arrange the puffs in a lightly greased baking dish and cut off the tops.
13. Fill with the spinach mixture and replace the tops.
14. Sprinkle with the grated cheese and return to the oven. Bake for 5 minutes or until really hot and the cheese has melted.
2. Add the flour all at once and beat over a gentle heat until the mixture is smooth and forms a ball.
3. Cool a little, then beat in salt, pepper and the cayenne followed by the eggs, adding them a little at a time until the mixture is smooth and glossy.
4. Put 3 to 4 spoonsful of the pastry dough, well spaced apart, onto two greased baking sheets.
5. Cover the puffs with an inverted tin so that no steam can escape during baking.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for about 50 minutes or until the puffs move when the baking sheet is lightly shaken.
7. The puffs will treble in size. Keep warm while you make the filling.
8. Melt the butter with the oil in a saucepan and fry the onion until softened.
9. Add the mushrooms and cook for a further 3 minutes.
10. Stir in the spinach and heat through for 3 minutes.
11. Season well with salt, pepper and nutmeg or mace, then stir in the cottage cheese and cream. Heat gently
12. Arrange the puffs in a lightly greased baking dish and cut off the tops.
13. Fill with the spinach mixture and replace the tops.
14. Sprinkle with the grated cheese and return to the oven. Bake for 5 minutes or until really hot and the cheese has melted.
serving amount
serves 4
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