Parma Ham, Sage and Parmesan Puffs

Ingredients
85g unsalted butter
220ml water
100g plain flour
pinch of slat
3 medium eggs, beaten
100g Parma ham, finely chopped
4-5 sage leaves, finely shredded
40g parmesan, finely grated

Method
1. Preheat oven to 200C - put the butter and 220ml water into a heavy-based saucepan, heating slowly to melt the butter, before bringing to a rolling boil.
2. Sift flour and salt together - as soon as the liquid comes to the boil tip in all the flour mixture and take the pan off the heat - beat vigorously with a wooden spoon until the mixture comes together as a past and leaves the side of the pan - spread on a plate and leave to cool.
3. Place the cooled past in a bowl and beat in the eggs, a little at a time, until soft, shiny and smooth, and a dropping consistency is reached (not all the egg may be needed) - beat in the ham, sage and parmesan until evenly mixed.
4. Lightly grease a baking sheet, spoon the mixture into a piping bag (with a 1-1.5cm plain nozzle) and pipe into 3-4cm rounds on the baking sheet, spaced about 5cm apart.
5. Bake for 20-25 minutes until well risen and golden brown - serve immediately or keep warm in a low oven.

Status
Untried, but sounds like an interesting addition to a buffet.