100g (4oz) choux pastry
1x5ml spoon (1tsp) mustard powder
75g (3oz) cheddar cheese, grated

Filling

450g (1 lb) chicken chopped.
3x15ml spoons (3tbsp) plain flour seasoned with salt and freshly ground black pepper.
2x15ml spoons (2tbsp) oil
225g (8oz) leeks, sliced
100ml (4 fl oz) chicken stock.
200ml (7fl oz) milk.
25g (1oz) cheddar cheese, grated.

(1) Heat oven to 200C, 400F, Gas mark 6. Grease a shallow oven proof dish.

(2) Prepare the choux pastry adding the mustard powder and cheese with the beaten egg.

(3) Place spoonfuls of choux pastry around the base of the dish. Bake for about 35 minutes.

(4) Mix chicken with the seasoned flour and heat oil in a large frying pan. Add chicken and leeks to the pan and fry for about 15 minutes until sealed all over.

(5) Add the chicken stock and milk, stirring all the time. Cover and leave to simmer for about 10 minutes.

(6) Pour Chicken filling into the cooked choux ring. Sprinkle with grated cheese and return to the oven for 15 minutes until cheese has browned.