Frank's Recipes! Savoury Puffs

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Savoury Puffs

1 packet choux pastry filling,
2 tablespoon butter,
1 1/2 tablespoon plain flour,
1/2 cup milk
1/2 cup of chopped cooked chicken
(you can also use salmon, tuna, sweet corn, mushrooms, asparagus
anything savoury, or a combination of these)

Preheat oven to 220c (425f), place choux pastry mixture (1 tsp) on a baking sheet (lined with non-stick baking paper) make 24 puffs, bake for 15 minutes, reduce temperature to 180c (350f) and cook till puffs are golden brown (15-20mins longer)

Filling:
Melt butter, add the flour and cook for 1 minute, add the milk gradually stirring constantly, cook for 1 minute, add the savoury food and keep hot.

Place the puffs on a cake cooler and partly split to release steam, remove any soft bits of mixture from the centre, place the filling into puffs and replace the tops, adjust temperature of oven to 150c (300f) place puffs back into oven for 10 minutes to heat through. Garnish with herb of your choice and serve.