Savoury Choux Buns

Savoury Choux Buns

2saves
1hour5min


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Choux pastry is usually used to make profiteroles but it works just as well with a savoury filling, in this case cannellini beans and guacamole.

Lynn Lewis and Joachim Wahnschaffe

Ingredients
Serves: 5 

  • 1 quantity choux pastry
  • For the filling
  • 1 (410g) tin cannellini beans, drained and rinsed
  • 2 small avocados
  • juice of 1 lime
  • 1 large tomato, seeds removed, finely diced
  • 1 small red onion, finely chopped
  • 12 1/2 cm piece of cucumber, finely diced
  • 1 clove garlic, crushed
  • 2 tablespoons chopped fresh coriander
  • salt and cayenne pepper, to taste
  • 2 small, crisp lettuces, separated into leaves

Directions
Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

  1. Use a large baking tray; grease the tray. Preheat oven to 220 degrees C. Spoon choux pastry onto tray in 5 equal mounds, spacing them well apart. Make the mounds about 7 1/2 cm across and 3cm high. Bake buns for 18–20 minutes or until they are well risen and golden brown.
  2. Remove tray from oven. With a skewer or the point of a small knife, make a small hole in the side of each bun. Return tray to the oven and cook for a further 5 minutes. Transfer buns to a wire rack to cool.
  3. For the filling, tip beans into a bowl and mash with a potato masher until quite smooth. Cut the avocados in half; remove stones and scoop flesh into another bowl; mash roughly with a fork. Stir into beans with the lime juice.
  4. Add tomato, onion, cucumber, garlic and coriander; season with salt and cayenne pepper to taste. Mix well.
  5. Just before serving, split open buns and fill with guacamole mixture. Serve buns garnished with lettuce leaves.

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