Mushroom gougère

A tasty savoury choux pastry filled with a mushroom and walnut sauce

You will need
50g margarine
150ml water
65g wholewheat flour plus 1 tablespoon
2 medium size eggs
50g Cheddar cheese, grated
2 tablespoons oil
1 onion, chopped
250g mushrooms, sliced
2 garlic cloves, crushed
150ml vegetable stock
75g walnuts, roughly chopped
2 tablespoons chopped parsley
Freshly ground black pepper

Method
Melt the margarine in a large pan, add the water and bring to the boil. Add 65g of the flour all at once and beat until the mixture leaves the side of the pan.
Cool slightly, then add the eggs one at a time beating vigorously until glossy. Beat in the cheese. Spoon the pastry around the edge of a greased 1.2 litre ovenproof dish.
Preheat the oven to 200°C, fan 180°C, gas 6.
To make the filling heat the oil in a pan and add the onion and fry until softened. Add the mushrooms and garlic and fry for 2 minutes. Stir in the flour, add the stock and bring to the boil stirring. Cook for 3 minutes, until thickened. Stir in all but 2 large spoons of the walnuts, parsley and pepper to taste.
Pour the filling into the centre of the dish and sprinkle with the reserved walnuts.
Bake in the oven for 40 to 45 minutes, until the pastry is golden brown. Serve immediately.