PRAWN PASTRY PUFFS

Preparation Method :

• Put the butter and the water into a saucepan. Bring to the boil. Tip in the flour all at once and beat, until the mixture is smooth and leaves the sides of the pan clean. Leave to cool slightly.
• Add the eggs gradually to the flour mixture, beating vigorously, until they are well incorporated and the mixture forms a smooth, shiny paste.
• Line a baking sheet with silicone paper and drop heaped teaspoonfuls of the mixture onto it, spaced well apart.
• Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 25 minutes, or until the pastry puffs are firm to the touch and golden brown.
• Melt the remaining butter in a saucepan and stir in the remaining flour. Blend in the milk gradually, beating well between additions.
• When all the milk is mixed in, add the wine and bay leaf and bring to the boil, stirring constantly.
• Remove the bay leaf and stir in the remaining ingredients.
• Cut the pastry puffs almost in half through the middle and fill with the prawn and egg mixture.