Tuna and Parmesan Puffs
|Water||1⁄4 Pint (150 Milliliter)|
|Butter||2 Ounce (50 Gram)|
|Plain flour||3 Ounce, sifted (75 Gram)|
|Eggs||2 , beaten|
|Grated parmesan cheese||1 Ounce (25 Gram)|
|Parsley sprigs||2 (To Garnish)|
|Canned tuna fish||200 Gram, drained (1 Can)|
Heat the water and butter slowly in a pan until the butter has melted.
Remove from the heat, quickly add all the flour and beat until the mixture leaves the side of the pan.
Add the eggs gradually, beating thoroughly between each addition.
Beat in the cheese.
Spoon the mixture into a piping bag fitted with a 1 cm / 1/2 inch nozzle and pipe tiny mounds on to a large moistened baking tray, spacing them well apart.
Bake in a preheated oven for 12-15 minutes, until crisp and golden.
Meanwhile, mash the tuna fish with the mayonnaise.
Make a small slit in the side of each puff and spoon a little of the tuna mixture into each.