Savoury Puffs (Australia)
.
Yield
12 servingsPrep
5 minCook
30 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
filling
Choux Pastry |
* |
| 2 | tablespoons |
butter
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ½ | cup |
milk, low-fat
|
|
| ½ | cup |
asparagus
salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc, all kinds of savory foods mixing, chopped |
|
| 1 | x |
leaf sprigs
dill |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
filling
Choux Pastry |
* |
| 3E+1 | ml |
butter
|
|
| 23 | ml |
all-purpose flour
|
|
| 118 | ml |
milk, low-fat
|
|
| 118 | ml |
asparagus
salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc, all kinds of savory foods mixing, chopped |
|
| 1 | x |
leaf sprigs
dill |
* |
Directions
Set oven at 220C (425F), place choux pastry mixture in teaspoonfuls on a cookie shhet lined with non stick baking (parchment) paper and make 24 puffs.
Bake for 15 minutes, reduce tempreature to 180C (350F) and cook until puffs are golden brown (about 15 to 20 minutes longer)
Make filling: Melt butter, add flour, and cook for 1 minute.
Add milk slowly while stirring.
Cook for 1 minute, add savory food; keep hot.
Place puffs on cake cooler, partly split to release steam and ensure crispness.
Remove any soft mixture from the center, if necessary.
Place filling in puffs, replace tops.
Reheat at 150C (300F) for about 10 minutes, serve garnished with dill sprigs.
