Gougere or Chou pastry:
Sift flour, salt and pepper. Heat the water and butter in a saucepan, bring to the boil.

Remove from the heat and immediately tip in the flour in one shot. Beat firmly until the dough forms a ball and is free from the sides of the pan.

Allow to cool for 5 minutes. Add the eggs one at a time, beat well each time.

Intersperse beating in the grated cheese with the four eggs. When the dough is glistening, it is beaten enough.

FILLING:
Fry the spices in the oil and butter for a few moments, until they become fragrant.

Then add the onions and garlic and sauté them. Stir in the flour, mushrooms, ham, and the capsicum, cook for a few minutes.

Next add the tinned and fresh tomatoes, and the ½ cube of tomato paste. (you do store your excess tomato paste in ice cube trays in the freezer, don’t you?) Mix in the teaspoon of sugar.

Cook the sauce until it’s reduced and thick. Check for seasoning.

ASSEMBLY:
Place tablespoonfuls of Gougere dough around a greased baking dish. Pour enough of the tomato sauce filling into the middle, and scatter two tablespoons of grated cheese over the top.

Bake at 200° for about 45 minutes, until well risen and browned.