Choux SPAM^® and Cheese Canapes

Ingredients

• Pre-heat oven to 220/ Fan 200C Gas 7
• 225g SPAM^® Chopped Pork and Ham - cut into 1/4" cubes
• 150g Light cream cheese with chives
• 50g Butter
• 60g Plain Flour
• 2 medium eggs - beaten
• Pinch of salt
• 150 ml water

Directions

1. In a bowl, mix together the cubes of SPAM^® Chopped Pork and Ham with the cream chives with chives.
2. Put 150ml water, the butter and a pinch of salt into a medium pan and gently heat until the butter melts.
3. Turn up the heat and bring to the boil. As soon as it is boiling, tip in the flour in one go. Beat quickly to combine.
4. Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.
5. Give the mixture a quick beat and start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg, stop once the pastry is smooth/ elastic and drops off a spoon.
6. Drop a medium plain nozzle into a large piping bag and scoop pastry into it.
7. Line two baking sheets with non-stick paper and pipe balls (no bigger than a 10 pence piece) on to baking sheets. Use a wetted finger to smooth the tops.
8. Bake in pre-heated oven for 15-20 minutes until dark golden and very firm. Transfer to a cooling rack.
9. When cold fill with the SPAM^® Chopped Pork and Ham and cream cheese mixture. Each choux ball can be speared with a cocktail stick to serve.
10. Makes approximately 30/40 canapes depending upon size.