Ham and Mushroom Gougére

Ingredients :

• For Pastry : 75g butter
• 1 cup water
• 1 cup plain flour
• 3 eggs, lightly beaten
• For Filling : 30 g butter
• 1 onion, chopped
• 250g mushrooms, chopped
• 3 tbsp plain flour
• 1 cup chicken stock
• 2 tspn French mustard
• 250g ham, shredded
• 1 medium tomato peeled, seeded and chopped
• 1 tbsp chopped fresh basil or thyme

Preparation and Cooking Instructions

1. Preheat oven to 210°C. Brush a deep 25cm square ovenproof dish with melted butter or oil.
2. To make pastry : Heat butter and water until boiling; remove from heat and add flour. Beat vigorously, making sure the flour is thoroughly incorporated. Cool slightly. Add eggs a little at a time, beating well after each addition. Spread thinly over the base and sides of the prepared dish.
3. To make filling : Heat butter in a medium pan. Add onion, cook stirring for 1 minute ; add mushrooms, cover and cook 3 minutes. Uncover, stir through flour. When blended, add chicken stock. Stir to form a smooth sauce, simmer 3 minutes. Add mustard, ham, tomato and basil.
4. Pour filling over pastry base. Bake 30 minutes, reduce temperature to 180°C and bake a further 10-15 minutes or until pastry puffs and browns. Serve as soon as you remove it from the oven.