Tomato-Filled Choux Pastry Ring

A ring of cheese choux pastry surrounding a savoury tomato mixture, Tomato-Filled Choux Pastry Ring is an adaptation of the classic French gougere. Serve with a crisp green salad and a well-chilled bottle of Pouilly Fiusse.

1 oz. plus

1 teaspoon butter 1 medium-sized onion, thinly sliced

1 oz. flour

4 fl. oz. chicken stock

3 tablespoons Tomato Chutney large tomatoes, blanched, peeled and chopped

1 oz. prawns or shrimps, shelled

4 teaspoon salt { teaspoon black pepper

2 oz. Cheddar cheese, grated

5 fl. oz. water

12 oz. butter, cut into small pieces

2- teaspoon salt

2 teaspoon cayenne pepper

2 teaspoon dry mustard

5 oz. flour

2 large eggs egg white

1 oz. Cheddar cheese, grated

2 teaspoon black pepper

Using the teaspoon of butter, grease a 12-inch ovenproof flan dish.

First make the pastry. In a large saucepan, bring the water to the boil over moderate heat. Add the butter, salt, cayenne and mustard. When the butter has melted, remove the pan from the heat and beat in the flour. Continue beating until the mixture pulls away from the sides of the pan.

One by one, beat the eggs and the egg white into the mixture, beating each one until it is well blended before adding the next. When the eggs and the egg white have been completely absorbed, the mixture should be thick and smooth. Stir in the cheese and pepper and set aside.

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

In a large saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and stir in the chutney, tomatoes, prawns or shrimps, salt and pepper. Remove the pan from the heat and set aside.

Spoon the reserved cheese dough mix-ture in large mounds, ./-inch apart, around the edge of the prepared flan dish. Using another large spoon, spoon the tomato and prawn or shrimp mixture into the centre. Sprinkle the grated cheese over the top and place the flan dish in the oven. Cook the mixture for 30 to 35 minutes or until the pastry has doubled in size and is light brown in colour.

Remove the dish from the oven and pierce the pastry with the point of a sharp knife to allow the steam to escape. Serve immediately, straight from the dish.

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