Ham & Cheese Choux Buns

ingredients choux pastry:

• 50 g (2oz) butter or margarine
• 125ml (¼pt) water
• 65g (21/2oz) JUVELA Gluten-Free Mix
• 2 medium eggs, lightly beaten
• 50g (2oz) cheese, grated
• Salt and freshly ground black pepper
• Poppy/Sesame seeds

ingredients filling:

• 200g (8oz) cream cheese
• 2tbp mayonnaise*
• 3 spring onions, finely chopped
• 75g (3oz) smoked ham, finely diced
• Salt and freshly ground black pepper

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).

Stir in the grated cheese and season to taste. Place spoonfuls of the mixture onto a greased baking tray, sprinkle with poppy or sesame seeds and bake in a pre-heated oven for 20 minutes. Remove from the oven and make a small hole in each bun. Return to the oven for a further 5 minutes to dry out. Allow to cool.

To make the filling, mix all the ingredients together until thoroughly combined and use to fill the choux buns.

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