This is a savoury choux pastry ring .
Choux pastry is really easy to make , as no rolling out is required .
The secret of success is to let the flour and butter mixture cool before beating in the eggs , to prevent them from setting .
First preheat your oven to 200 deg C
Grease an ovenproof dish , approximately 23 cm / 9 "round
To make the choux pastry ....
Sift 1/2 cup of plain flour and a tsp of salt onto a sheet of baking paper.
In a large saucepan , heat 75 gms of margarine /butter , 200ml of cold water until the shortening just melts ....Do not let the water boil.
Now fold the baking paper and let the flour and salt stream into the warm water and melted shortening .
Stir with a wooden spoon over a low heat until the lumps disappear and the mixture becomes smooth .
Remove from heat once the mixture starts to pull away from the sides of the pan.
Cool for 10 minutes.
Now add the 3 beaten eggs slowly to the cooled mixture , beat until it is smooth but still quite firm dropping consistancy.
You may not need all the egg .
Then stir in 75gm of gruyere cheese .
Now spoon the mixture round the sides of the prepared dish .
THE FILLING ...
Saute a sliced onion , a grated carrot , 225gm of sliced mushrooms in 40 gm of margarine for 5 minutes.
Add 1 tsp of tikka
25gm of plain flour
Gradually stir in 300ml of milk.
Stir continually over a low heat until thickened
Add 2 tbs of freshly chopped parsley
Season with salt and ground black pepper .
Pour into the centre of the choux pastry.
Bake for 40 minutes until the pastry has risen and is golden brown.
Serve immediately.
Choux pastry is really easy to make , as no rolling out is required .
The secret of success is to let the flour and butter mixture cool before beating in the eggs , to prevent them from setting .
First preheat your oven to 200 deg C
Grease an ovenproof dish , approximately 23 cm / 9 "round
To make the choux pastry ....
Sift 1/2 cup of plain flour and a tsp of salt onto a sheet of baking paper.
In a large saucepan , heat 75 gms of margarine /butter , 200ml of cold water until the shortening just melts ....Do not let the water boil.
Now fold the baking paper and let the flour and salt stream into the warm water and melted shortening .
Stir with a wooden spoon over a low heat until the lumps disappear and the mixture becomes smooth .
Remove from heat once the mixture starts to pull away from the sides of the pan.
Cool for 10 minutes.
Now add the 3 beaten eggs slowly to the cooled mixture , beat until it is smooth but still quite firm dropping consistancy.
You may not need all the egg .
Then stir in 75gm of gruyere cheese .
Now spoon the mixture round the sides of the prepared dish .
THE FILLING ...
Saute a sliced onion , a grated carrot , 225gm of sliced mushrooms in 40 gm of margarine for 5 minutes.
Add 1 tsp of tikka
25gm of plain flour
Gradually stir in 300ml of milk.
Stir continually over a low heat until thickened
Add 2 tbs of freshly chopped parsley
Season with salt and ground black pepper .
Pour into the centre of the choux pastry.
Bake for 40 minutes until the pastry has risen and is golden brown.
Serve immediately.
No comments:
Post a Comment