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Ham, cheese & potato puffs

Method

  • Cook the potatoes in plenty of lightly salted, boiling water until just tender. Drain well and mash thoroughly in a large bowl. Then add the parmesan, mustard, ham and seasonings. Mix well, taste for seasoning and set aside.
  • To make the choux pastry, place the butter, water and 1 level tspn salt in a large heavy-bottomed pot. Cook over a high heat until the butter has melted. Then add the flour, all at once, and vigorously beat with a wooden spoon until a light crust forms on the bottom of the pot and the mixture comes away from the sides. Remove from the heat and set aside to cool for a few minutes.
  • When ready, add the eggs to the pot, one at a time, stirring vigorously with a wooden spoon between each addition until well combined. Then add the dough to the mashed potato and mix well.
  • Heat oil to 180°C in a large heavy-bottomed pot or deep fryer. 
  • Drop spoonfuls of the pastry into the hot oil and cook until golden. Then drain well on kitchen paper towels.
  • Serve as is or with a little more grated sprinkled on top and your favourite homemade sauce on the side (ie. tartare, aioli or fresh tomato).

Ingredients

  • 1 kg floury potatoes, eg. pontiac, peeled
  • sea salt & freshly ground pepper
  • ½ cup freshly grated parmesan
  • 1 heaped tbsp Dijon mustard
  • 1 cup cubed ham
  • 100 gm unsalted butter
  • 340 ml cold water
  • 365 gm plain flour
  • 4 large eggs
  • 6 cups vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm