|All purpose flour||10 Tablespoon|
|Milk and water||1⁄2 Cup (8 tbs) (Mixed Half Of Each)|
|Eggs||2 , beaten|
1 On a sheet of waxed paper sift the flour and salt
2 In a heavy bottomed pan put the butter and the liquid cook over low heat until the butter melts.Increase the heat and rapidly bring the mixture to a boil.
3 Remove the pan from the heat and add in all the flour. Stir rapidly with a wooden spoon until the flour is absorbed by the liquid.
4 Beat until the dough is smooth and starts leaving the sides of the pan.Do not overbeat or the mixture may separate.
5 Cool the pastry slightly and add in the beaten eggs slowly.The pastry should be shiny but not stiff.
6 Use as required.
7 If not using the pastry immediately store it tightly covered in a saucepan with a plastic wrap or a lid.