You will need
100 g (100 ml) butter
150 ml boiling water
70 g (150 ml) cake flour
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
60 g (150 ml) grated cheddar cheese
2 extra large eggs
125 g smooth cottage cheese
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
3 T (45 ml) Ina Paarman’s Basil Pesto
fresh basil leaves for garnish
125 g smooth cottage cheese
3 T (45 ml) Ina Paarman’s Roasted Red Pepper Pesto
¼ t (1 ml) Ina Paarman’s Chilli & Garlic Seasoning
4 pieces of Ina Paarman’s Sun-dried Tomato Quarters, snipped into strips for garnishing
125 g smooth cottage cheese
3 T (45 ml) Ina Paarman’s Roasted Red Pepper Pesto
¼ t (1 ml) Ina Paarman’s Chilli & Garlic Seasoning
4 pieces of Ina Paarman’s Sun-dried Tomato Quarters, snipped into strips for garnishing
Method
Adjust the oven rack to the middle position and preheat the oven to 220°C.
Melt the butter in the water and bring to the boil. Stir in the flour, salt and cheese simultaneously, with a wooden spoon stir vigorously, until the mixture comes away from the side of the saucepan. Remove from the stove. Allow to cool slightly, spoon into a processor with steel blade fitted. Add the eggs one at a time and continue processing until the mixture is smooth and well blended. Spoon heaped half teaspoonfuls of the batter onto baking paper, about 30 mm apart, and bake for 10 minutes. Reduce the heat to 180°C and bake for a further 15 minutes. Cut a small slit in the side of each puff to allow the steam to escape. Leave to cool before storing in an airtight container. To fill, slit open and pipe in fillings.
Fillings
Mix the ingredients for the 2 fillings together, separately.
