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for the filling

1. Place the butter and water in a saucepan and bring slowly to the boil to allow the butter to melt.

2. Remove the pan from the heat. Sprinkle the flour into the mixture and stir vigorously with a wooden spoon to make a thick paste which will cling to the spoon and leave the pan clean. Allow to cool slightly.

To prepare the filling

3. Cook the onion in the butter for about 10 minutes or until soft but not coloured. Add the paprika pepper and flour and cook gently for 1 minute.

4. Crumble the bouillon cube in the hot water, stir and add to the pan. Bring to the boil, stirring constantly. Add the mushrooms and simmer for 5 minutes.

5. Stir in the chicken and allow to cool. Taste and check seasoning.

To complete the choux paste

6. Whisk the eggs and gradually beat into the pan, one spoonful at a time. When all the egg has been added, the mixture will be stiff enough to hold its shape. Beat in the salt and pepper.

7. Heat the oven to 400°F (200°C) mark 6.

8. Grease the base and sides of a 3 pt (1.71) shallow heatproof dish. Spoon the choux paste around the edge of the dish to form an even border and then place the filling in the centre.

9. Bake in the oven for 35-45 minutes or until the paste is well risen and golden brown. Garnish with chopped parsley. Serve immediately.

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