Savoury filled choux buns

60g strong wholemeal flour

Pinch of mustard powder

Pinch of cayenne pepper

2 eggs 

50g baking fat/block

150ml water

25g parmesan cheese

Twist of black pepper

100g reduced-fat soft cheese

2 slices of ham

1 tomato

Baking tray, greaseproof paper, pastry brush, weighing scales, sieve, 2 small bowls, fork, measuring jug, saucepan, heat-resistant spoon, grater, 2 x 10ml spoons, sharp knife, chopping board, cooling rack.

1. Preheat the oven to 200°C or gas mark 6.
2. Grease or line the baking tray, and sprinkle a little water on top.
3. Sift the flour, mustard powder and cayenne pepper onto the piece of greaseproof paper or plate. 
4. Beat the eggs in the small bowl with the fork.
5. Melt the baking fat in the water in the saucepan.
6. When it starts to boil, remove from the heat and add in the flour.
7. Beat the mixture until it is smooth and leaves the side of the pan.
8. Stir in the egg, a little at a time, to form a smooth paste.
9. Grate the cheese. 
10. Add the cheese and black pepper to the mixture and mix until combined.
11. Place 10 spoons of choux pastry onto the baking tray.
12. Bake for 10 minutes. Increase heat to 220 °C, gas mark 7, and bake for 15 minutes.
13. Slice with the knife and place on the cooling rack.
14. Chop the ham and dice the tomato, and mix with the soft cheese in the small bowl.
15. When the buns are cool, fill with the soft cheese mixture.

• Flavour combination: Try adding a selection of different herbs or fillings e.g. garlic, chilli, smoked salmon. 
• Focus on fibre: Use wholemeal flour in this recipe to boost the fibre content of the dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free flour. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe makes 10 portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?