Savoury filled choux buns

60g strong white flour

Pinch of mustard powder

Pinch of cayenne pepper

2 eggs (large)

50g butter or baking fat/block

150ml water

25g parmesan cheese

Twist of black pepper

100g soft cheese

2 slices of ham

1 tomato

Baking tray, pastry brush, weighing scales, sieve, greaseproof paper, 2 small bowls, fork, measuring jug, saucepan, wooden spoon, 2 x 10ml spoons, knife, chopping board, cooling rack.

1. Preheat the oven to 200°C or gas mark 6.
2. Grease or line the baking tray, and sprinkle a little water on top.
3. Sift the flour, mustard powder and cayenne pepper onto the piece of greaseproof paper.
4. Beat the eggs in the small bowl with the fork.
5. Melt the fat in the water in the saucepan.
6. When it starts to boil, remove from the heat and shoot in the flour.
7. Beat the mixture briskly until it is smooth and leaves the side of the pan.
8. Stir in the egg, a little at a time, to form a smooth paste.
9. Grate the cheese
10. Add the cheese and black pepper to the mixture and mix until combined.
11. Place small spoons of choux pastry onto the baking tray.
12. Bake for 10 minutes. Increase heat to 220 °C, gas mark 7, and bake for 15 minutes.
13. Slice with the knife and place on the cooling rack.
14. Chop the ham and dice the tomato, and mix with the soft cheese in the small bowl.
15. When the buns are cool, fill with the soft cheese mixture.

• Use a heat proof stand to place the saucepan on when stirring in the flour and egg.
• You can vary the flavours of the choux buns by adding salmon or smoked mackerel pate for example.