In a bowl, mix together the cubes of SPAM® Chopped Pork and Ham with the cream chives with chives
Put 150ml water, the butter and a pinch of salt into a medium pan and gently heat until the butter melts
Turn up the heat and bring to the boil. As soon as it is boiling, tip in the flour in one go. Beat quickly to combine
Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little
Give the mixture a quick beat and start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg, stop once the pastry is smooth/ elastic and drops off a spoon
Drop a medium plain nozzle into a large piping bag and scoop pastry into it
Line two baking sheets with non-stick paper and pipe balls (no bigger than a 10 pence piece) on to baking sheets. Use a wetted finger to smooth the tops
Bake in pre-heated oven for 15-20 minutes until dark golden and very firm. Transfer to a cooling rack
When cold fill with the SPAM® Chopped Pork and Ham and cream cheese mixture. Each choux ball can be speared with a cocktail stick to serve
Makes approximately 30/40 canapes depending upon size
