Recipe Vicki Ravlich-Horan Image Brydie Thompson
These savoury choux puffs can be deep fried or baked to create a beautiful cheesy pepper puff that make a wonderful canapé.
1 cup water
100 g butter
1 cup flour
1 tsp salt
1 tsp black pepper, ground
1 cup tasty cheddar, grated
1 cup parmesan cheese, grated
3 size 7 eggs, lightly beaten
Place the water and butter in a pot. Bring to the boil and when the butter is melted, add the flour, salt and pepper. Stir vigorously to ensure all the flour is incorporated and the dough starts to form a ball.
Remove from the heat and stir in the cheeses. Use either a stand or electric mixer and slowly add the eggs in, beating well after each addition.
At this stage you can chill the mixture in the fridge until you are ready to cook and serve.
To cook the puffs, deep fry teaspoonfuls at 180°C for 6–8 minutes until golden brown. Drain on a paper towel and serve while still warm.
Alternatively place teaspoonfuls on a lined baking tray and bake in a preheated 200°C oven for 20–35 minutes until golden brown. Serve while warm or allow to cool and fill with rocket and pear salad or thinly sliced roast beef.
