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.