Tomato Filled Cheese Choux Pastry Ring Recipe
Tomato Filled Cheese Choux Pastry Ring is an amazingly tasty pastry that you will definitely fall in love with! My husband and children finish the whole batch in minutes! Of course, their excuse is that the Tomato Filled Cheese Choux Pastry Ring is addictive!! Now, I wouldn't deny that?
Ingredients
| 1 oz. plus 1 teaspoon butter | ||
| Onion | 1 Medium, thinly sliced | |
| Flour | 1 Ounce | |
| 4 fl. oz. chicken stock | ||
| Tomato chutney | 3 Tablespoon | |
| Tomatoes | 3 Large, blanched | |
| 4 oz. prawns or shrimps, shelled | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 oz. Cheddar chesse, grated pastry | ||
| 5 fl. oz. water | ||
| Butter | 1 1/2 Ounce | |
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Flour | 5 Ounce | |
| Eggs | 2 Large | |
| Egg white | 1 | |
| Cheddar Cheese | 2 Ounce, grated | |
| Black pepper | 1/2 Teaspoon | |
Directions
Using the teaspoon of butter, grease a 12 inch ovenproof flan dish.
First make the pastry.
In a 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.
Beat until the mixture pulls away from the sides of the pan.
Beat the eggs and the egg white into the mixture, beating each one until it is blended before adding the next.
When the eggs and the egg white have been absorbed, the mixture should be thick and smooth.
Stir in the cheese and pepper.
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.
Spoon the reserved dough mixture in large mounds, 1/2 inch apart, around the edge of the 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 dish in the oven.
Cook 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 a knife to allow the steam to escape.
First make the pastry.
In a 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.
Beat until the mixture pulls away from the sides of the pan.
Beat the eggs and the egg white into the mixture, beating each one until it is blended before adding the next.
When the eggs and the egg white have been absorbed, the mixture should be thick and smooth.
Stir in the cheese and pepper.
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.
Spoon the reserved dough mixture in large mounds, 1/2 inch apart, around the edge of the 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 dish in the oven.
Cook 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 a knife to allow the steam to escape.
Chef
