|Flour||3 Ounce (Plain / Self Raising)|
|Egg yolk||1 Small|
Put the water, margarine or butter and seasoning into a saucepan.
Heat gently until margarine or butter has melted.
Stir in the flour.
Return the pan to a low heat and cook very gently, but thoroughly, stirring all the time, until mixture is dry enough to form a ball, and leave the pan clean.
Once again remove from the heat and stir in the well beaten eggs very gradually.
Do this slowly to produce a perfectly smooth mixture.
Use for small buns or eclairs, which can then be filled with any savoury mixture.
Choux pastry for savouries should be kept to very tiny shapes.