Cheese and onion beignets

Cheese and onion beignets

These tried pastry puffs are really easy to make, but it is important to measure the ingredients accurately. Add the egg to the dough gradually; you may not need it all. You want the dough to hold its shape, so keep it quite stiff.

Preparation time: 15 minutes
Cooking time: 10-12 minutes
Makes about 15

• Oil to deep-fry

• 4 Tbsp butter

• 150 ml (5 fl oz) water

• 55 g (2 oz) plain flour

• 2 medium eggs, beaten

• 55 g (2 oz) grated Cheddar cheese

• 1 shallot, minced

• Salt and cayenne pepper

1. Preheat the oil in a deep-fryer to 200C/400F.

2. To make the choux pastry, heat the butter and water together in a saucepan until the butter has melted, then bring to the rolling boil. Add the flour all at once -I usually sieve it on to a piece of greaseproof paper to make it easier to tip into the pan. A sturdy wooden spoon works best.

3. Gradually add the beaten egg, beating well between each addition, until they are well mized into the dough, then add the cheese, shallot and seasoning.

4. Carefully drop teaspoonfuls of the choux pastry into the hot fat and deep-fry for 3 to 4 minutes, until golden brown. Drain thoroughly on plenty of crumpled kitchen paper and serve hot.

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