PATE A CHOUX:

1 c. sifted flour with a pinch of salt and pepper
1 c. water
1 stick butter
4 eggs
1/4 lb. grated Cheddar cheese

FILLING:

4 tbsp. butter
1 c. chopped onion
1/2 lb. sliced mushrooms
1 1/2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube chicken bouillon
2 tomatoes, seeded and quartered
1/2 lb. cooked ham, sliced in 1 inch strips
2 tbsp. parsley

Pate a Choux:

1. Heat water and butter to boil until butter melts. Add flour all at once. Stir until mixture forms a ball. Let cool 5 minutes. Add eggs, one at a time beating vigorously after each one with a wooden spoon. Add grated cheese. Place around the edges of a greased souffle dish.

Filling:

2. Melt butter and cook onions until soft. Add mushrooms, saute two minutes. Add flour with salt and pepper and bouillon well. Bring to a boil, stirring constantly. Simmer 4 minutes. Remove from heat. Add tomatoes, ham and parsley. Pour in dish with pastry.

3. Cook at 400 degrees for about 40 minutes until puffy and golden. Serve right away. Serves 6-8.