Beer Puffs

Beer Puffs

These puffs can be filled with any filling of your choice—pâté, tuna salad, seafood, cheese or vegetables all work. This makes 60 to 80 small puffs.

  • 110g (4 oz) butter
  • 150g (5 oz) plain flour, sifted
  • ½ tsp salt
  • 4 eggs
  • filling of your choice
  • 250ml (½ pint) beer
  1. Preheat the oven to 230C/450F/Gas Mark 8. Butter a baking tray well. In a heavy saucepan, melt the butter into the beer and heat until it just starts to boil. Add the flour and salt gradually, stirring constantly until the mixture thickens and starts to form a ball. Remove from the heat and leave to stand for 1 minute. Add the eggs one at a time, beating each one in until the dough is shiny.
  2. Drop the dough onto the baking tray in 2cm (1 inch) balls. Bake the balls in the oven for 10 minutes, then reduce the heat to 180C/350F/Gas Mark 4 and bake for another 10 minutes until brown and dry
  3. Allow the puffs to cool for some time in a dry place, then split them open and fill with your filling of choice.

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