Chicken & Spinach Gougere

Before you start, pre-heat the oven to
200°C/400°F/Gas Mark 6 and grease a 20cm (8inch) oven-proof dish.

ingredients choux pastry:

• 50 g (2oz) butter or margarine
• 125ml (¼pt) water
• 65g (21/2oz) JUVELA Gluten-Free Mix
• 2 medium eggs, lightly beaten

ingredients filling:

• 25g (1oz) butter
• 25g (1oz) JUVELA Gluten-Free Mix
• 375ml (3/4pt) milk
• 300g (12oz) cooked chicken, cubed
• 75g(3oz) cooked spinach, chopped
• 1/2tsp nutmeg
• Salt and freshly ground black pepper
• 25g (1oz) pine nuts

Method:

Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).

To make the filling, melt the butter and stir in the Mix. Cook for 2 minutes over a gentle heat. Gradually add the milk, stirring well after each addition. Stir in the chicken, spinach and nutmeg and season to taste.

Place the choux pastry mixture into a piping bag fitted with a plain nozzle and around the edge of the dish. Spoon the mixture into the centre, sprinkle with pine nuts and bake in a pre-heated oven for 30 minutes until golden.

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