Savoury Puffs (Australia)

1. 1

   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.

2. 2

   Bake for 15 minutes, reduce tempreature to 180C (350F) and cook until puffs are golden brown (about 15 to 20 minutes longer)

3. 3

   Make filling: Melt butter, add flour, and cook for 1 minute.

4. 4

   Add milk slowly while stirring.

5. 5

   Cook for 1 minute, add savory food; keep hot.

6. 6

   Place puffs on cake cooler, partly split to release steam and ensure crispness.

7. 7

   Remove any soft mixture from the center, if necessary.

8. 8

   Place filling in puffs, replace tops.

9. 9

   Reheat at 150C (300F) for about 10 minutes, serve garnished with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.