3/4 cup (175 mL) milk
3 tbsp (40 mL) butter
1 1/2 tsp (7 mL) oregano, crumbled
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1/8 tsp (0.5 mL) cayenne pepper
Dash freshly ground nutmeg
3/4 cup (175 mL) flour
3 eggs
1/4 cup (50 mL) shredded Monterey Jack cheese

Combine first 7 ingredients (milk through nutmeg) in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and add flour all at once. Stir until mixture is smooth and pulls away from sides of pan forming a ball, about 1 minute. Remove from heat and cool 5 minutes. Beat in eggs, one at a time, until mixture is smooth and glossy. Stir in cheese. Place mixture in a pastry bag fitted with a star tip. Pipe small mounds of dough 1 inch (2.5 cm) apart onto a greased cookie sheet. Alternatively, dough may be dropped from a spoon onto a greased cookie sheet. Bake at 400ºF (200ºC) for 22 - 25 minutes or until puffed and golden. Serve warm or at room temperature. Pastries may be cooled on racks and frozen for up to 1 month. Reheat pastries at 350ºF (180ºC) until heated through, about 10 minutes. Makes 3 - 3 1/2 dozen pastries.

Last updated on February 15, 2019