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| Prepare Pate A Choux recipe as instructed on that page. Preheat oven to 200C. Stir the dough well after it has rested for at least 15-30 minutes. Put some dough into a cake decorator and squeaze onto a parchment paper lined cookie sheet into silver dollar sized solid heaps with a nice tip. The puffs should be about 1 1/4" apart. Place in the middle of the oven and bake until golden brown and dry. If there is any moisture to be seen, turn down the heat a bit and let them dry out until no more moisture can be seen. Filling; Heat oil in a frying pan. Add steak cubes, onion and mushrooms. Saute until onion and steak is light brown. Add water and wine and bring to a boil while scraping the pan a bit. Mix the flour into the 1/2 C water or mushroom juice well so there are no lumps. Add to steak mixture in the frying pan. Cook until the mixture thickens nicely. Slice the puffs in half and fill with meat filling. Place tops back on and moisten with the filling gravy. Serve hot and steamy. The last stage is best left until right before serving. |
| 1 Pate A Choux recipe ( for meat filling ) 3 T oil 3 C steak ( cut in tiny cubes ) or liver ( chopped small ) 1/2 C onion ( chopped ) 1 can mushroom pieces salt & pepper to taste 1 C water 1 C wine ------ 1/2 C water or mushroom juice 1 T flour |