These light pastry puffs are excellent savoury snacks for a picnic or informal party.
3 oz butter
7 fl oz water
3 1/2 oz plain flour
3 eggs, beaten
Put the butter and the water into a saucepan. Bring to the boil. Tip in the flour all at once and beat, until the mixture is smooth and leaves the sides of the pan clean. Leave to cool slightly.
Add the eggs gradually to the flour mixture, beating vigorously, until they are well incorporated and the mixture forms a smooth, shiny paste.
Line a baking sheet with waxed paper and drop heaped teaspoonful of the mixture onto it, spaced well apart. Bake in a preheated oven, 400 degrees F, for 25 minutes, until the pastry puffs are firm to the touch and golden brown. Cut the pastry puffs in half through the middle.
Smoked Salmon Sauce…
1 fillet Smoked Salmon, chopped
1 1/3 cups milk
2 tbsp flour
1 tbsp butter
1 green onion, chopped
1 tsp Worcestershire Sauce
Make a roux base in a saucepan with the flour and butter. Add the milk, Seabright smoked salmon pieces, onion, Worcestershire sauce and pepper. Simmer till thickened.
Spoon mixture into pastry puffs and serve immediately.