120 g butter
1 cup water
1 tsp salt
150 g flour
3 tbsp Chuck Hughes sundried tomato
1 egg
1 cup smoked cheddar, grated
—–
In a saucepot, combine the butter, water, and salt and bring to a boil.
Add the flour and sundried tomatoes and cook on medium heat for 5 minutes stirring constantly until the dough pulls away from the sides of the pot and a film forms on the bottom.
Put dough into stand mixer and beat with paddle attachment to cool slightly.
Add the egg and ¾ of the grated cheddar and mix till combined.
Place dough into a piping bag and pipe out small dollops about the size of a toonie.
Place a bit of the reserved cheese on top of each dollop.
Bake at 400 for 7 minutes then turn down heat to 350 and bake another 12-15 minutes.
Serve warm.