Arrabawn Recipes

Savoury Choux Buns


Whether sweet or savoury choux pastry seems to scare a lot of people from making it but if stick to the basic rules you wont go wrong. Great for canapés, a nice starter or you can just let the kids decide….


You will need a piping bag for this one and I would recommend getting a packet of disposable ones.


250ml Arrabawn Skim Plus

Pinch Sea Salt or Seaweed Flakes

125g Strong Flour-white or wholemeal

100g Butter or Coconut Butter

2 Free Range Eggs



  1. Bring the milk, butter and salt to the boil in a heavy saucepan. Once it boils remove it from the heat immediately.
  2. Add the flour and mix with a wooden spoon to form a smooth paste.
  3. Put back on a moderate heat and stir continuously until the mixture leaves the sides of the pan.
  4. Remove from the heat and put into a large mixing bowl flatten out and allow to cool down until it is mildly warm to the touch.
  5. Using a whisk at in each egg separately, mixing in between to avoid lumps. The paste should be a dropping consistency.
  6. Using a medium sized plain nozzle spoon the mix into the piping bag (if you sit the bag in a deep mug it helps). Pipe walnut size balls on to a greased baking tray.
  7. Bake in a moderate oven for 10-15 minutes until golden and puffed up.
  8. Cool on a wire tray until cold.
  9. To fill them with your desired flavours either behead them gently with a serrated knife or cut a hole in the bottom with a pointy knife.
  10. Filling ideas- Cream cheese and fresh herbs, sardines blitzed with mayonnaise or crème fraise, avocado and yoghurt with a squeeze of lemon or mixed mushrooms sautéed and chopped up.