These bite sized bits of choux pastry are perfect to accompany a roast beef dinner, or as appetizers prior to the meal.
They aren’t at all difficult to make and are incredible delicious. We make them for New Years eve parties, when dinner for us is primarily finger food.
1 cup all purpose flour
pinch of salt
1/2 tsp dry mustard
i cup water
1/2 cup butter or margarine
4 eggs
3 ounces swiss cheese
1 ounce sharp cheese
PLUS 1 cup finely diced ham and one half cup shredded cheddar.
preheat the oven to 400 degrees and grease two cookies sheets
sift flour, salt and dry mustard together
meanwhile in a sauce pan bring water and butter to a boil and remove from heat.
add the flourall at one time beating until it forms a ball.
cool for five minutes
beat three of the eggs into the dough one at a time until it is smooth and shiny and falls slowly when you drop it from a spoon.
beat the fourth egg and reserve for glazing.
dice the cheese
stir in the cheese
Drop small mounds of dough, about a level tablespoon onto baking sheet about two inches apart and brush with egg
bake for eight minutes then reduce oven temp to 350 and back for another 5-6 minutes til golden brown.
allow to cool for about five minutes and cut the top off of each, removing the strands of dough that remain inside.
Fill with ham and cheese and replace the tops.
Serve warm with dipping mustard.
Scott H
