Tuna Gougere

This has been a family favourite for many years.

Recipe

Choux pastry

10 floz water (half pint)
4 oz butter
5 oz plain flour
4 eggs
Pinch of cayenne and mustard powder
2 oz grated mature cheddar

Tuna Filling

2 oz butter
2 oz flour
1 onion, diced
4 oz mushrooms, sliced
1 fish stock cube
10 floz (half pint) milk
2 tins of tuna
Extra grated cheddar for the topping

Method

Make the choux pastry first. Bring the water and butter to a simmer in a pan.
When the butter has completely melted, add the flour, mustard and cayenne all in one go.
Take the pan off the heat and stir the mixture until it all comes together and leaves the side of the pan clean. Leave to cool for about 10 minutes.
Once the dough has cooled enough, so that the eggs will not cook when added, mix them into the dough. Carry on stirring until they are well combined.
Add the grated cheddar and mix through.
Next, make the tuna filling. Start by cooking the onion and mushroom in the butter until they are soft.
Add the flour and the stock cube and stir thoroughly, then start mixing in the milk until you have a thick sauce.
Add the tinned tuna and mix through.

Butter a deep baking dish and spread or pipe the choux pastry around the edges. It doesn’t have to be neat. Then spoon the tuna filling into the middle of the dish and sprinkle the cheddar over the top.