You can serve savoury choux pastries warmed or cold. For the warmed version I make a thick béchamel sauce (use Béchamel sauce number 2) for the filling combined with chicken, tuna, bacon or roasted capsicum. For the cold version, I serve pastries with a cream cheese filling - again with any number of variations to suit personal tastes: chicken, tuna, roasted capsicum, French onion, herb, etc. As with most of my recipes the possibilities are only limited by your imagination. Experiment with your own combinations. Cold savoury choux will also work with store-bought dips.
Savoury Choux Pastries
1 Quantity Choux Pastry (click here)
2 Cups Béchamel sauce (number 2)
½ cup grated cheese
Cut pastry cases in half horizontally and add a teaspoon of filling to the centre. Serve immediately.
Soften 250g cream cheese. Mix with 1/2 cup sour cream.
Add any of the following or combine to suit your own taste:
Chicken filling (cool):
Mix together 2 cups chopped cooked chicken, 3/4 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons chopped fresh chives and 1 teaspoon curry powder (optional). Season with salt and pepper.
Cut pastry cases in half horizontally and add a teaspoon of filling to the centre.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
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I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.