Recipe for Pumpkin Gougere 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE CHOUX PASTRY ----------------
75 gm Dairy free margarine, (3oz)
250 ml Water, (8 floz)
100 gm Plain flour, (3 1/2oz)
1 pch Salt
3 med Sized eggs
----------------- FOR THE PUMPKIN FILLING ----------------
200 gm Pumpkin or squash, diced (7oz)
2 tbl Oil
1 x 200 g tin green lentils
50 gm Smoked ham, diced (2oz)
2 x Tomatoes, skinned, deseeded and diced
1 tbl Flat leaf parsley, chopped
25 gm Pumpkin seeds, (1oz)
Instructions:
Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the butter in a saucepan with the water and slowly bring to the boil.

Add the plain flour and salt and beat in until you have a smooth dough.

Allow to cool for 5-10 minutes.

Gradually beat the eggs into the choux paste and continue beating until the paste is thick and shiny. Spoon or pipe the mixture around a shallow ovenproof dish. Bake for 25 minutes.

Meanwhile, cook the pumpkin for 5-10 minutes until just tender. Drain and toss in the oil. Stir in the tin of lentils, tomatoes and the ham. Pile the mixture into the centre of the choux and cook for a further 10-15 minutes until the choux is well risen and golden brown and the filling is heated through.

Scatter with the pumpkin seeds and parsley and serve immediately.

NOTES : A tasty starter or supper for a special occasion.

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