PARMA HAM, SAGE AND PARMESAN PUFFS .

This is a savoury version of choux pastry ..
Heat your oven to 200deg C
Place 85 gm of butter into a medium saucepan with 220ml of water .
Heat slowly to melt the butter , then bring to a rolling boil .
Then pour in 100gm of plain flour with a pinch of salt .
Remove the pot from the heat and beat with a wooden spoon until the mixture comes together as a paste and pulls away from the sides of the pot .
Now spread on a cooking sheet to cool.
 Then place the cooled batter in to a medium bowl , add  3 lightly beaten eggs .
The mixture should be a dropping consistency beat in 100gm of finely chopped Parma ham , 5 finely shredded sage leaves and 40gm of finely grated Parmesan .
Now spoon the mixture into a piping bag and pipe into 4cm rounds on a baking tray lined with baking paper .
Space apart to allow room for expansion .
Bake for 25 minutes or until pastries are golden and risen .
Serve immediately or keep warm in a low oven .