Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Pastry | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
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.
Add milk slowly while stirring.
Cook for 1 minute, add savory food; keep hot.
Place puffs on cake cooler, partly split to release steam and ensure crispness.
Remove any soft mixture from the center, if necessary.
Place filling in puffs, replace tops.
Reheat at 150°C (300°F) for about 10 minutes, serve garnished with dill sprigs.
Category:Australian Appetizers
Category:Savory pastry appetizer Recipes
Category:Puff pastry Recipes
Category:Low-fat milk Recipes