Choux Pastry:-
90g (3oz) plain flour
2 large eggs
45g (1.1/2oz) butter
3/4 cup water
Method: Sift flour. Place water and butter in medium sized saucepan. Bring to fast boil. Drop in flour all at once and stir quickly with wooden spoon. Slightly cool mixture. Beat eggs well and add slowly to mixture beating well. Drop in dessertspoonfuls onto oven tray. Bake for 30 min. at 200C (400F). Remove from oven, make a slit in the side and remove any soft part which is not dry - return to oven for 5 minutes. Using a sharp knife break each case in half.
Filling:-
1x125g (4oz) tin of either tuna, sweetcorn, mushrooms or crab meat
1.1/4 cups milk
Salt and pepper to taste
30g (1oz) plain flour
30g (1oz) butter
Method: Melt the butter in the saucepan, add the flour, stir with wooden spoon then gradually add the milk stirring until it boils and thickens. Add the tuna, sweetcorn, mushrooms or crab meat and mix well. Fill the cases and reheat. Serve hot.
Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.3.
90g (3oz) plain flour
2 large eggs
45g (1.1/2oz) butter
3/4 cup water
Method: Sift flour. Place water and butter in medium sized saucepan. Bring to fast boil. Drop in flour all at once and stir quickly with wooden spoon. Slightly cool mixture. Beat eggs well and add slowly to mixture beating well. Drop in dessertspoonfuls onto oven tray. Bake for 30 min. at 200C (400F). Remove from oven, make a slit in the side and remove any soft part which is not dry - return to oven for 5 minutes. Using a sharp knife break each case in half.
Filling:-
1x125g (4oz) tin of either tuna, sweetcorn, mushrooms or crab meat
1.1/4 cups milk
Salt and pepper to taste
30g (1oz) plain flour
30g (1oz) butter
Method: Melt the butter in the saucepan, add the flour, stir with wooden spoon then gradually add the milk stirring until it boils and thickens. Add the tuna, sweetcorn, mushrooms or crab meat and mix well. Fill the cases and reheat. Serve hot.
Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.3.
