Ingredients:

  • 1/2 cup Water
  • 1/2 cup Whole Milk
  • 1/2 cup (113g) Unsalted Butter, cubed
  • 1 cup (120g) All-Purpose Flour, spooned and levelled
  • 4 Large Eggs, lightly beaten, plus 1 extra for egg wash
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (115g) Sharp Cheddar Cheese, grated
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Black Pepper, freshly ground
  • 3/4 cup (75g) Mini Pepperoni, finely diced

Instructions:

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Prepare all flavour ingredients (grate cheese, dice pepperoni).
  2. Make the Panada (Dough Base): In a medium saucepan, combine water, milk, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring butter is fully melted.
  3. Remove the pan from the heat immediately. Dump all the flour in at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms that pulls away cleanly from the sides of the pan.
  4. Dry Out the Dough: Return the pan to medium heat. Cook the dough ball, stirring constantly, for 1–2 minutes. This dries out the moisture until the bottom of the pan develops a light film. Transfer dough to a mixing bowl.
  5. Incorporate Eggs: Let the dough cool slightly (about 5 minutes). Beat in the eggs one at a time using a mixer, ensuring each egg is fully incorporated before adding the next. The dough will come together smooth and glossy.
  6. Fold in Fillings: Gently fold in the grated cheddar, diced pepperoni, oregano, and black pepper until just combined. Do not overmix.
  7. Shape & Bake: Drop rounded tablespoons of dough onto the prepared sheets, spaced about 2 inches apart. Brush lightly with the reserved egg wash.
  8. Bake Initial: Bake at 400°F (200°C) for 15 minutes. Do not open the oven door during this time.
  9. Finish Baking: Reduce the oven temperature to 350°F (175°C) and bake for another 7–10 minutes, until deep golden brown and firm to the touch.
  10. Cool & Serve: Transfer puffs to a wire rack immediately to cool slightly. Serve warm.