Ingredients

• 125g Great Ocean Road tasty cheddar
• 1 cup water
• 125g unsalted butter, chopped
• 1 cup plain flour, sifted
• 1/4 teaspoon salt
• 4 eggs, plus extra beaten egg to brush
• 1/2 cup whole-egg mayonnaise
• 2 teaspoons Coles Brand dijon mustard
• 1 small Coles Brand hot roast chicken, skin and bones removed, meat shredded
• 4 celery stalks, thinly sliced lengthways, reserve leaves

Method

• Step 1 Preheat oven to 220C or 200C fan-forced. Grease and line 2 baking trays with baking paper. Draw four 10cm discs on each tray and turn the paper over. Grate half the cheddar and chop the remaining cheddar.
• Step 2 Place water and butter in a saucepan and season well. Bring to the boil. Add flour and salt. Quickly beat with a wooden spoon until mixture balls around the spoon and comes away from sides of pan. Set aside to cool slightly. Transfer mixture to a bowl. Use an electric mixer to beat dough until well combined. Add eggs, 1 at a time, beating well after each addition. Fold in grated cheddar.
• Step 3 Transfer mixture to a piping bag fitted with a 1cm plain nozzle (see tip). Pipe a ring of dough onto each disc on prepared trays. Repeat with 2 more layers on top to make 3 layers of dough. Brush with extra egg. Press the chopped cheddar into the dough. Bake for 25-30 mins or until puffed and golden. Cool on the trays.
• Step 4 Meanwhile, to make the filling, combine the mayonnaise and mustard in a bowl. Season. Stir in the shredded chicken, sliced celery and reserved celery leaves.
• Step 5 Split each gougere horizontally. Spoon the filling over base and sandwich together with the top.