Ingredients :

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# 1 quanity Choux Pastry Filling
# 2 Tbsp butter
# 1 1/2 Tbsp flour
# 1/2 cup milk
# 1/2 cup chopped savory foods (asparagus, salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc)
# Dill sprigs

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Method :

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Set oven at 220C (425F), 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 tempreature to 180C (350F) 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.