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Pancetta and Parmesan Puffs

Pancetta and Parmesan Puffs

Savory choux pastry bites filled with crispy pancetta and sharp parmesan cheese, baked until golden, crisp, and incredibly moreish.

Savory Appetiser Pancetta Parmesan Choux Pastry

Estimated Nutrition

Calories

55.8

kcal / serving

1395.4 kcal total

Carbs

2.6g

per serving

65.5 g total

Fat

4.2g

per serving

105.2 g total

Protein

1.8g

per serving

44.8 g total

Cook Time

minutes

Serves

puffs

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

125

Milk

Parmesan

Finely grated

piece

Egg

Free-range

GrainsCereals

Plain Flour

Meat

Pancetta

NutsSeeds

tsp

Chili Powder

pinch

Salt

OilsFats

tbsp

Oil

For frying

Method

Melt the butter in a medium pan with the milk over low heat.

Fry the pancetta in a drizzle of oil for four minutes until golden.

Bring the milk and butter mixture to a boil.

Mix grated parmesan, flour, chilli powder, and salt in a bowl.

Preheat the oven to 170°C and line two baking sheets with parchment paper.

Heat a small frying pan over medium heat.

Stir the flour mixture into the boiling milk and beat until it leaves the pan sides.

Drain the pancetta on kitchen towels and chop it finely.

Beat the eggs into the cooled flour mixture one at a time, then stir in the pancetta.

Spoon or pipe 3cm blobs onto the sheets and flatten any peaks with a wet finger.

Bake for 25 minutes until the puffs are crisp and golden.

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