Savoury Choux Pastry Buns

Too good to save just for sweet dishes, Richard Phillips makes a savoury main course with choux pastry puffs and cheese sauce
By Richard Phillips
Savoury Choux Pastry Buns
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: medium


  • 125 ml water
  • 100 g strong bread flour
  • 50 g butter
  • salt
  • pinches grated nutmeg
  • 3 eggs

For the sauce

  • 1 litres milk
  • 1 bay leaf
  • 1 sprigs thyme
  • 1 shallot
  • 2 cloves
  • 100 g butter
  • 100 g flour
  • 50 g cheddar cheese, grated
  • 1 egg yolk, beaten
  • 1 tsp Dijon mustard

For finishing

  • 1 tbsp olive oil
  • 1 heads Swiss chard
  • 100 g Parish mushrooms
  • 50 g parmesan, grated


1. Pour the water into a saucepan and add the butter. Bring to a boil before shooting in the flour. Remove the pan from the heat and stir continuously until the mixture leaves the sides of the saucepan. Leave to cool slightly. Preheat the oven to 180C/gas 4.

2. Tip the flour and butter mixture into the bowl of a food mixer fitted with a paddle attachment. Turn the machine on, and gradually add the eggs, beating all the time. By now, you should have a smooth, soft pastry, which can easily be piped out. Fill the mixture into a piping bag, filled with a 0.5cm plain nozzle.

3. Pipe the choux pastry into balls on a non-stick baking tray - they should be about the size of a golf ball. Bake for about 6-8 minutes, until golden brown. Remove from the oven and leave to cool.

4. For the sauce; heat the milk with the bay leaf, thyme, shallot and cloves. Cover and leave on one side.

5. Melt the butter in a saucepan and add the flour, a little at a time, over a low heat. Strain the milk and gradually add to the flour and butter mixture, stirring all the time. Bring the sauce to a simmer and cook for about 25-30 minutes, until thickened and reduced.

6. Add the Cheddar cheese, beaten egg yolk and mustard to the sauce and set aside.

7. Roughly chop the Swiss chard leaves and soften in hot olive oil along with the mushrooms. Lay the leaves and mushrooms at the bottom of an ovenproof dish.

8. Pour over the sauce and arrange the choux buns on top. Sprinkle with the Parmesan cheese and place under the grill to melt the cheese for a minute or so. Serve straight away.

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