Chicken Gougere
By: Anonymous
Published: Thursday, February 11, 2010 - 3:30pm

Ingredients




Choux Pastry
125 mls water
56 grams butter
84 grams selfraising flour
1 pch salt
2 eggs beaten
196 grams can chunky chicken in savoury white sauce
ltbsp lemon juice
ltsp dried mixed herbs
1 pch chives, dried or fresh
1 fresh tomato, chopped
green pepper, deseeded and chopped
1 salt and pepper

Preparation

1 Method1. Place water and butter in a pan and heat until boiling point is reached. 2 Take pan off heat and add flour and salt. Beat until smooth dough forms. Cool slightly. 3 Add eggs gradually beating thoroughly etlch addition. 4 Grease and line a baking sheet with greaseproof paper draw around an 8in/20cm plate. 5 S. Pipe or spoon the choux mixture into the centre and smooth into a circle. Spoon or pipe a little more of the mixture around the edge of the circle to make a slight wall. 6 Bake until golden brown and not soft in the centre. 7 When cooked remove from the oven and allow to cool. 8 8 Mix all ingredients together for filling and heat in a saucepan. 9 Place in the centrc of the choux ring. 10 Serve with tossed green salad. 11 Servings: 6 12 Small oven: 180 degrees C approx 25 minutes PREHEATED bottom shelffan oven: 170 degrees C approx 25 minutes COLD START