Savoury stuffed profiteroles with tomato sauce

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Savoury stuffed profiteroles with tomato sauce

Category Main course
Serves 4
Preparation 35 mins + Cooling and Chilling
Cooking 1hr 15 mins

Rating: Rated 0 / 5 (0 ratings)


For the profiteroles:
  • 50g butter
  • 2 free-range eggs, beaten
  • 25g pine nuts (optional)
  • 200g aubergine, diced
  • 1 yellow pepper, deseeded and diced
  • 2 tbsp chopped thyme
  • 100g vegetarian cream cheese with herbs
  • 125g plain flour, sifted
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  • 225g squash, peeled, deseeded and diced
  • 2 cloves garlic, chopped
  • 75g sunblush tomatoes, diced
For the sauce:
  • 2 red onions, chopped
  • 2 tbsp paprika
  • 2 x 395g cans cherry tomatoes in rich tomato sauce
  • basil leaves and oregano leaves, to garnish
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 75ml vegetarian red wine
  • 3 tbsp chopped basil


Stage 1

Preheat the oven to 220C/fan 200C/gas 7. Lightly grease 2 baking sheets and line with baking parchment.

Stage 2

Heat the butter in a pan with 200ml water until melted. Then bring to the boil and once boiling hard, remove the pan from the heat and beat in the flour vigorously to form a smooth ball. Return to the heat and continue beating over the heat for 1 minute. Remove from the heat and leave for 5 minutes.

Stage 3

Gradually beat in the eggs and parsley, beating well between each addition until smooth and glossy. Spoon into a piping bag fitted with a plain piping nozzle and pipe 16 walnut-sized balls, well spaced apart, on to the parchment paper. Scatter over the pine nuts, if using, and bake for 25–30 minutes, until well risen and golden.

Stage 4

Remove from the oven and cut the profiteroles in half to open up and bake for a further 5 minutes, until the centres have dried out. Remove from the oven, transfer to a wire rack and allow to cool completely.

Stage 5

Meanwhile, reduce the oven temperature to 200C/fan 180C/gas 6. Mix together the oil, aubergine, squash and pepper in Remove from the oven, stir in the garlic and thyme, and bake for a further 8–10 minutes, until golden. Remove from the oven and allow to cool. Stir in the tomatoes and 
cream cheese.

Stage 6

To make the sauce, heat the oil and cook the onions for 5 minutes, until softened. Add the garlic and cook for 2 minutes. Stir in the paprika, wine, cherry tomatoes and basil. Bring to the boil and simmer for 25 minutes.

Stage 7

Divide the filling between the profiteroles, sandwiching them back together. Place on a baking sheet and bake for 5 minutes until heated through thoroughly.

Stage 8

Stack 3–4 on warm plates and spoon some of the sauce around each one. Serve any extra sauce separately. Garnish with basil and oregano leaves and serve immediately.


Savoury stuffed profiteroles with tomato sauce


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Donna said:

7th April 2013 08:28
The first sentence of Stage 5 is incomplete! In a 200 degree oven, I'm assuming the vegetables should roast for approximately 30 minutes, THEN add the garlic and thyme to bake for another 10 minutes?

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 575g
  • Fat: 39.5g
  • Saturated fat: 17g
  • Protein: 12.5g
  • Carbohydrates: 41.5g
  • Sugars: 15g
  • Fibre: 7.5g
  • Salt: 0.8g

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