FoodLeisure.com

I can not remember where I got this recipe. All I remember is that it was an old magazine I found when I was in college. This is great recipe for left over ham or turkey (see post on recycling food)

Gourgere' with Ham and Mushrooms

Ingredients:

• 1 c sifted all purpose flour
• pinch of salt and pepper
• 1 c water
• 1/2 c butter
• 4 eggs
• 1/2 c cheddar cheese, diced

Sift flour, salt and pepper together and place in a small bowl. Heat water and butter in a large sauce pan until butter melted. Turn up the heat and bring the liquid to boil. Add flour mixture all at once and store vigorously until the mixture forms in a center of the pan. Cool mixture for 5 min. Add eggs one at the time beating well with a wooden spoon after each addition*. Stir in diced cheese.

* It is critical to add the egg one at a time to have a off pastry

Ham and mushroom filling

Ingredients:

• 4T butter
• 2 medium sized onions , chopped
• 1/2 lb mushroom
• 1 1/2 T flour
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 c chicken broth
• 2 large tomatoes, quarters
• 1 1/2 c sliced cooked ham
• 2 T cheddar cheese
• 2 T chopped parsley

Melt the butter in a large skillet. Saute’ onions in melted butter. Add mushrooms and continue cooking for about 2 minutes. Sprinkle with flour, salt and pepper. Add chicken broth and mix well. Bring to boil, and stir constantly. Simmer for about 4 minutes. Remove saucepan from heat. Add tomato and ham strips.

Grease a 10 to 11 inch oven proof skillet, or pie pan, or a shallow baking dish. Spoon pate’ a choux around the end of the pan. Pout filling into the center and sprinkle with cheese. Bake for 40 min or until pate is golden brown and fluffy.