Savoury Filled Profiteroles

Makes 18 pieces

50g dairy-free margarine
125ml water
65g gram flour
50g Orgran Easy Egg
filling of choice

for the Choux Pastry
Preheat your oven to 220°c / 200°c fan oven / 425°f / gas mark 7.

Place the dairy-free margarine and water into a saucepan and heat on the stove.
Stir to melt the margarine. By the time the water comes to the boil the dairy-free margarine should have melted.

Sieve the gram flour.

Turn off the heat and stir in the gram flour. Place back on the heat and beat with a wooden spoon for 20 seconds.
Leave to cool until you can place your hand on the mixture comfortably.

Whisk the Easy egg with 2.5ml vegetable oil and 240ml water.

Beat in the Easy egg a little at a time. You may not need all of the Easy egg. Add until the mix just falls off the spoon when lifted.

for the Profiteroles
Line a baking tray with greaseproof paper and brush with oil.

Put a large plain piping nozzle on a piping bag and fill with choux pastry.

Pipe 18 small balls (about the size of a 2p coin) on the tray, spaced apart. Try to pipe them all the same size.

Place in the oven and bake for 15 minutes. Check at this time, the tray may need turning round or placed on a lower shelf to finish cooking.

The profiteroles will only rise slightly. When they look firm on the outside, take them out of the oven and leave to cool slightly. Make a small cut near the bottom and scoop out the mixture from the centre. Place back into the oven for 5 minutes to dry out.

The profiteroles can be frozen at this stage until needed.
When defrosting, take out of freezer bag and leave at room temperature. They will defrost in a few minutes.
Fill with chosen savoury filling – see tips.

Filling suggestions
Sprinkle chopped nuts or grated dairy-free hard cheese on top of the profiteroles before cooking.

Dairy-free cream cheese and chive –
2 tablespoons chives, finely chopped
400g dairy-free cream cheese – stir together and season to taste before spooning into the profiteroles.

Olive and sundried tomato –
2 tablespoons black olives, finely chopped
6 sun-dried tomato from a jar, finely chopped

200g houmous – stir together and season to taste before spooning into the profiteroles.