Savoury choux buns with mushroom and cheese stuffing
Every morsel is a journey back to simpler food.
45 mins 
Makes 4 
INGREDIENTS
Metric
Imperial
- 60 g butter
- 1/2 cup / 125 ml water
- Pinch salt and pepper
- 70 g SASKO Cake Wheat Flour
- 2 large eggs
- 2 tbsp butter/olive oil
- 2 Cloves garlic (sliced)
- 350 g Mushrooms: white/portabello/wild (sliced)
- Juice of 1/2 lemon
- A few sprigs of thyme
- 250 g Smooth cottage/cream cheese
- Handful of Chives (finely chopped)
- 2.12 oz Butter
- 1/2 cup / 4 oz water
- Pinch salt and pepper
- 2.47 oz SASKO Cake Wheat Flour
- 2 large eggs
- 2 tbsp butter/olive oil
- 2 Cloves garlic (sliced)
- 12.34 oz Mushrooms: white/portabello/wild (sliced)
- Juice of 1/2 lemon
- A few sprigs of thyme
- 8.82 oz Smooth cottage/cream cheese
- Handful of Chives (finely chopped)
METHOD
-
- Preheat oven to 200°C and grease and line a baking tray.
- Sift the SASKO Cake Wheat Flour.
- Place water, butter and seasoning into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the flour in one shot and stir vigorously with a wooden spoon for 2-3 mins until the pastry comes away from the sides and forms a ball.
- Remove from the heat and allow to cool for 5 mins. (The choux needs to be cool enough to touch with your naked hand, if not the eggs may cook when you add them and leave you with a choux scrambled egg.)
- Add the eggs, one at a time, beating with the spoon until completely incorporated, this requires quite a lot of arm strength.
- The choux should now be sticky and rich but should still be able to hold its shape.
- Using a piping bag or 2 spoons, create 4-12 equally sized circles of choux on the baking paper with at least 4cm between each of them as they will double in size.
- Bake in the oven for 20-30 mins (depending on their size) until golden brown and crisp.
- Put a frying pan on med-high heat, toss in the butter and, once melted, add the garlic and mushrooms, season with salt and pepper and fry for about 2 minutes.
- Add the lemon juice and thyme and fry for a further 5-8 minutes until tender and beginning to brown. Set aside.
- Mix together cream/cottage cheese and chives.
6 
