Recipe - Pumpkin Gougere

FOR THE CHOUX PASTRY
75 g Dairy free margarine; (3oz)
250 ml Water; (8 floz)
100 g Plain flour; (3 1/2oz)
1 pn Salt
3 md Sized eggs

FOR THE PUMPKIN FILLING
200 g Pumpkin or squash; minced
(7oz)
2 tablespoon Oil
1 200 g tin green lentils
50 g Smoked ham; minced (2oz)
2 Tomatoes; skinned, deseeded
; and minced
1 tablespoon Flat leaf parsley; chopped
25 g Pumpkin seeds; (1oz)
Salt and freshly ground
black pepper

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the butter in a saucepan with the water and slowly bring to the boil.

Add the plain flour and salt and beat in until you have a smooth dough.
Allow to cool for 510 minutes.

Gradually beat the eggs into the choux paste and continue beating until the
paste is thick and shiny. Spoon or pipe the mixture around a shallow
ovenproof dish. Bake for 25 minutes.

Meanwhile, cook the pumpkin for 510 minutes until just tender. Drain and
toss in the oil. Stir in the tin of lentils, tomatoes and the ham. Pile the
mixture into the centre of the choux and cook for a further 1015 minutes
until the choux is well risen and golden brown and the filling is heated
through.

Scatter with the pumpkin seeds and parsley and serve immediately.

Converted by MC_Buster.

NOTES : A tasty starter or supper for a special occasion.

Converted by MM_Buster v2.0l.