Ingredients:
- 90 grams butter
- 90 ml water
- 90 grams flour, sieved
- 4 eggs, beaten
- 45 grams butter
- 45 grams flour
- 280 ml milk
- 180 grams or 6 oz peeled prawns, chopped
- 7 hard-boiled eggs, chopped
- 1 teaspoons chopped herbs
- Pinch of nutmeg
- salt and Pepper to taste.
Method:
Put the butter and water in a pan. Bring to the boil over a medium heat. Tip in the flour all at once and beat until the mixture is smooth and leaves the sides of the pan clean. Remove from the heat and leave to cool slightly. Add the eggs gradually to the flour mixture beating vigorously till the mixture forms a shiny, smooth paste. Grease a baking sheet and drop teaspoonfuls of the mixture onto it spaced well-apart. Bake for about 25 minutes in a moderate oven till the puffs are firm to the touch and golden brown. Melt the remaining butter in a pan and stir in the remaining flour. Blend in the milk gradually, beating well. Bring milk to the boil. While stirring add the remaining ingredients. Cut the pastry puffs almost in half through the middle and fill with the prawn and egg mixture.
