Savoury Puffs

Description
Makes 24 puffs

Ingredients

 * 1 quart filling choux pastry
 * 2 tablespoons butter
 * 1½ tablespoons all-purpose flour
 * ½ cup low-fat milk
 * ½ cup filling: asparagus, salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc, all kinds of savoury foods mixing, chopped
 * 1 leaf sprigs dill

Directions

 * 1) Set oven at 220°C (425°F), place choux pastry mixture in teaspoonfuls on a cookie shhet lined with non stick baking (parchment) paper and make 24 puffs.
 * 2) Bake for 15 minutes, reduce temperature to 180°C (350°F) and cook until puffs are golden brown (about 15 – 20 minutes longer) make filling: melt butter, add flour, and cook for 1 minute.
 * 3) Add milk slowly while stirring.
 * 4) Cook for 1 minute, add savory food; keep hot.
 * 5) Place puffs on cake cooler, partly split to release steam and ensure crispness.
 * 6) Remove any soft mixture from the center, if necessary.
 * 7) Place filling in puffs, replace tops.
 * 8) Reheat at 150°C (300°F) for about 10 minutes, serve garnished with dill sprigs.