Savoury Choux Buns
1 hour 5 minutes
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
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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
- 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.
- 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.
- 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.
- Add tomato, onion, cucumber, garlic and coriander; season with salt and cayenne pepper to taste. Mix well.
- Just before serving, split open buns and fill with guacamole mixture. Serve buns garnished with lettuce leaves.
