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Cocktail Puffs

Makes 30

Ingredients

  • CHOUX PASTRY
  • 1 cup water
  • 60g Australian butter
  • 1 cup plain flour
  • 3 eggs
  • sesame seeds, for sprinkling
  • ONION FILLING
  • 20g Australian butter
  • 2 onions, finely chopped
  • 1 teaspoon dried mixed herbs
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup Australian ricotta cheese
  • 1 egg, lightly beaten
  • SALMON FILLING
  • 1 cup Australian ricotta cheese
  • 1 x 105g can red salmon, drained
  • 1 egg
  • freshly ground black pepper, to taste
  • tabasco sauce, to taste
  • LIVERWURST FILLING
  • 1 cup Australian ricotta cheese
  • 60g liverwurst sausage
  • 1 dill cucumber, finely chopped
  • 1 egg
  • freshly ground black pepper, to taste
Download Recipe (PDF)

Method

  1. Place the water and butter in a saucepan and bring to the boil. Remove from the heat and add the flour all at once. Beat vigorously. Return to the heat and stir until the mixture is smooth and in one ball. Allow to cool slightly. Gradually add eggs, one at a time, beating well after each addition. Pipe or spoon heaped teaspoons of mixture onto grease-proof paper lined baking trays that are sprinkled with water. Sprinkle with sesame seeds and bake at 200C for 15 minutes, then 180C for a further 20 minutes. Allow to cool. Halve choux buns and fill with either one of the combined fillings listed. Reheat at 180C for 5-10 minutes.
  2. For the onion filling, melt the butter and saute the onion until softened before folding through remaining filling ingredients.

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