Goats Curd Beignet

Serves 4


80ml water
40g butter
50g flour
2 each eggs
250g mashed, baked potato
50g goats curd
150ml Barker’s Professional Mustard & Herb Dressing


In a saucepan, bring the water and butter to a boil.

Add the flour and with a wooden spoon, stir vigorously for 2 minutes until the flour is cooked and the mix pulls from the side of the pan.

Remove from heat, stir out excess heat for a minute then mix in the eggs.

Add the potato and goats curd, mixing well.

Fill a piping bag ready to be dispensed into the fryer

Once they come out of the fryer, season with sea salt flakes and a dipping dish of Barker’s Professional Mustard & Herb Dressing.

Goats Curd Beignet

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