INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Line two baking sheets
with non-stick baking paper.  Place the butter and 150ml ( 1/4 pint)
water in a saucepan and heat  gently until the butter has melted, then
bring to the boil.  Remove the pan from the heat, add the flour to the
hot liquid and beat  thoroughly with a spoon until the mixture is
smooth and forms a ball  in the pan.  Allow the mixture to cool
slightly, then gradually add the beaten  eggs, beating well after each
addition, until the mixture is smooth  and shiny.  Drop teaspoonsfuls
of the mixture onto the preheated baking sheets  and cook in the oven
for 15-20 minutes, or until golden brown and  crisp. Remove from the
oven and make a slit in the side of each to  let the steam out. Cool on
a wire rack.  Prepare the filling by beating together the mild mustard
and honey  dip, soft cheese, ham, watercress, chives, salt and freshly
ground  black pepper.  Split the choux puffs in half and spoon the
filling mixture into the  choux cases. Arrange on a serving plate and
serve immediately  garnished with fresh parsley sprigs.  Notes
Variations:Use unsmoked ham, flaked tuna or chopped, cooked,  peeled
prawns in place of the smoked ham.Use fresh chopped parsley in  place
of chives.Use a large plain nozzle and pipe small amounts of  the
mixture onto the baking sheets instead of using a teaspoon, if
preferred.Use the filling mixture to fill cooked vol au vent cases.
Converted by MC_Buster.  NOTES : These tasty cheese and ham filled
choux puffs make an ideal  party or picnic food or an appetising
starter.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 660
Calories From Fat: 435
Total Fat: 48.5g
Cholesterol: 150.7mg
Sodium: 970.2mg
Potassium: 580.3mg
Carbohydrates: 14.3g
Fiber: 3.2g
Sugar: 1.4g
Protein: 41.3g