175g mature cheddar cheese – grated
400g tinned pineapple chunks – drained
2 Tbls finely chopped fresh parsley
Salt and pepper
225g Colcom Ham – cut into cubes
For the choux pastry
95g flour – sifted
Pinch of salt
3 large eggs – beaten
50g mature cheddar cheese – grated
- For the filling, melt the butter in a medium-sized pan and then stir in the flour and cook for 30 seconds. Take the pan off the heat and gradually add the milk, beating well after each addition until thoroughly mixed.
- Return the pan to the heat and slowly bring to the boil stirring continuously until it becomes thick and smooth. Remove from the heat. Add the cheese, pineapple chunks and parsley. Season to taste with salt and ground black pepper. Stir in the Colcom Ham chunks.
- For the pastry, preheat the oven to 200°C. Put the butter and 215ml water in a heavy based pan. Heat gently to melt the butter then bring to a rolling boil. Stir in the flour and salt, remove the pan from the heat and beat vigorously until the paste leaves the sides of the pan. Cool slightly, then gradually add the beaten eggs, mixing well between each addition. You may not need to add all the eggs, just enough to make a smooth glossy paste that drops reluctantly from the spoon. Beat in the grated cheese.
- Grease a 28cm oval oven proof dish and place spoonfuls of the choux mixture around the edge of the dish. Spoon the filling into the middle of the dish and bake in the centre of the oven for 45 minutes or until the pastry has puffed up and turned a rich golden colour. Serve immediately.