Choux Pastry Chops

Ingredients

Meat

Water 300 ml

Flour 300 g

Vegetable oil 2 tbsp

Spinach 200 g

Cheese 150 g

Egg 1 pc

Sour cream 1 tbsp

Mustard 1 tsp

Salt

Pepper

Start by preparing the dough. It's important to maintain precise proportions to create a wonderful choux pastry. Add 2 tbsp of vegetable oil to the water and bring to a boil.

Place 300 g of flour in a deep bowl, pour in boiling water, mix well with a spoon,

then knead by hand (once it cools slightly).

While the dough is cooling, prepare the filling. Defrost the spinach (or use fresh) and grate the cheese on a fine grater. Combine the spinach, cheese, egg, sour cream, and mustard, and mix well.

Cut the meat into thin, not too large pieces, and beat well. Season with salt and pepper to taste. Divide the dough into 8 pieces (this will make 4 large portions), and top with the filling.

Divide the dough into 8 pieces (this will make 4 large portions), and roll each very thin. Place the cutlet on the dough, cover with a second layer of dough, and trim off any excess. Run a fork along the edges to ensure they are secure, although the edges should seal well after trimming.

Then fry over low heat until golden brown on both sides.

Enjoy!