Tuna Cheese Puff

Sauce:

• 200g tin tuna
• 1 chopped onion
• 120 g chopped mushrooms
• 1/8 c butter
• 1/4 c flour
• 1 2/5 c milk
• 2 t lemon juice
• salt and pepper to taste

Choux pastry:

• 1/2 c boiling water
• 1/4 c butter
• 3/5 c flour
• 2 ml mustard
• 1 ml salt
• 1 ml onion salt
• 2 eggs
• 3/5 c diced cheese

Fry onion and mushroom in butter. Add flour and cook till thickens. Add milk and cook till a thick sauce forms. Add tuna and lemon and cool. Season to taste.

Boil water and butter for pastry.

Stir in dry ingredients and stir until it forms a ball. Cool for 5 minutes.

Beat in 1 3/4 of beaten eggs, saving some for brushing pastry to bake.

Add cheese.

Place spoonfuls around a greased shallow pie dish, pushing them close to the edges. Brush with remaining egg.

Spoon tuna mix into center of pastry and bake for 45 minutes at 370°F.

Pastry should sound hollow earn cooked, and no bubbles remain visible on surface.

Garnish with tomato wedges and parsley.

Serve with a green salad.