Ingredients
50 g (2 oz) margarine
125 ml (4 fl oz) water
65 g (2½ oz) strong plain flour
Pinch of salt
2 small eggs, beaten
5-10 ml (1-2 tsp) Dijon mustard
125 g (4 oz) chestnut mushrooms, roughly chopped
Method
Melt the margarine slowly in the water.
Bring to the boil, then stir in the flour and salt quickly.
Beat to a smooth ball. Leave to cool, then beat in the eggs and mustard gradually until smooth and glossy.
Stir in the mushrooms.
Place 24 spoonfuls of the 200ºC (400ºF/gas mark 6) oven for 15 minutes, then reduce the oven temperature to 180ºC (350ºF/gas mark 4) and cook for a further 15-20 minutes.
Serve hot, using cocktail sticks.