Instructions: Sieve flour salt and pepper onto a sheet of greaseproof paper.

Put the butter into a saucepan with 150ml water.

Stand the pan on the simmering plate and allow the butter to melt.

Bring to the boll.

tip in the flour and beat well with a wooden spoon until the mixture leaves the sides of the pan clean.

Cool.

Beat in the eggs (can use an electric mixer) until the mixture is smooth and glossy. Add the grated cheese and beat well.

Grease a baking tray.

Spoon out tablespoons of the mixture into a circle.

Bake m the roasting ovenwith the shelf on the third set of runners from the top. Check after 15 minutes; if it is browning move down with the shelf on the floor of the oven.

Bake for a further 20 to 30 minutes until risen puffy and golden brown.

Filling:
25gg butter
1 large onion chopped
1 clove garlic crushed
50g mushrooms sliced
2 courgettes finely sliced
1 small aubergine diced
1 red pepper seeded and sliced
3 tomatoes skinned and chopped
salt and pepper

Melt the butter in a saucepan stir in the onion and cook until softened.

Stir in the remaining ingredients and cover with a lid.

Bring to simmering point on the simmering plate taking care not to burn.

Transfer to the simmering ovenfor 45 minutes until the vegetables are cooked but not mushy.

Place the choux ring on a large ovenproof plate and spoon the vegetable filling into the centre.

If liked pop into the roasting ovenfor 5 to 10 minutes until piping hot.

Serve immediately with a side salad and crusty bread.

This recipe came about because I needed a quick vegetarian supper dish. Choux pastry baked in the aga is deliciously puffy and moist. I have also used this recipe with 100g prawns stirred in for non vegetarians.

Serves 4

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