Parmesan and Herb Pastry Puffs
1 cup water
1/2 cup butter
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dry mustard
1 cup flour
4 large eggs
1 cup plus 2 T. freshly grated Parmesan cheese, divided
1 T chopped fresh or 1 tsp dried basil
1 tsp chopped fresh or 1 tsp dried rosemary, crushed
1/2 tsp chopped fresh or 1/4 tsp dried thyme
1 large egg, beaten

Combine first 5 ingredients in a medium suacepan; bring to a boil over high heat. Rduce heat to medium-high; add flour all at once, stirring vigorously until mixture leaves sides of pan and forms a smooth ball. Remove from heat and cool 1 to 2 minutes. Add 4 eggs, 1 at a time, beating vigorously with a wooden spoon after each addition; beat until dough is smooth. Stir in 1 cup cheese and herbs. Drop pastry by rounded tablespoonfuls 1 inch apart on a lightly greased cookie sheet. Brush tops with beaten egg, and sprinkle with remaining 2 T. cheese. Bake at 400 for 16-18 minutes or until golden and puffed. Remove from oven and let stand on baking sheets for 2-3 minutes. Remove and serve hot.

MAKE AHEAD DIRECTIONS: Store puffs overnight in an airtight container at room temperature, and reheat on an aluminum foil-lined baking sheet at 350 for 8 minutes or until thoroughly heated. Freeze puffs up to 1 month in an airtight container or zip-top plastic freezer bag and reheat on an aluminum foil-lined baking sheet at 350 for 10-12 minutes or until thoroughly heated. There's no need to thaw them.

We used purchased spinach dip (cold) and homemade artichoke dip (hot) to fill them. Other filling suggestions include smoked salmon and creme fraiche, assorted soft cheeses, flavored cream cheese and sun-dried tomatoes, chicken salad, or little bites of ham, turkey or beef tenderloin.