Cheese puffs

for the pastry:
2/3 cup all-purpose flour
1/8 teaspoon sea salt
1/8 teaspoon Zip
1/4 cup shredded sharp Cheddar (about 1 oz.)
1/4 cup butter
2/3 cup water
2 eggs, beaten
for the filling:
1/2 cup Stilton, room temperature
2-3 walnuts, chopped coarsely
1 tablespoon port or sherry, if desired
1-2 teaspoons chutney, optional

Whisk together flour, salt, and zip in a bowl. Mix in cheese. Put butter and water in a saucepan and bring to a boil. Remove from heat and immediately beat in flour mixture all at once. Return to low heat and beat vigorously until a soft ball forms and leaves the side of the pan. Cool slightly, then gradually add beaten eggs, beating between each addition. Continue beating until mixture is smooth and glossy. Cover and leave until cool. Preheat oven to 425 degrees. Line a baking sheet with parchment. Pipe or spoon about 16 small mounds onto baking sheet and bake 15 minutes. Reduce to 375 degrees and bake 10- 15 minutes or until puffed and golden. Transfer to a wire rack and slit the side of each puff. Serve as is, or spoon filling into each. Mash everything together and put a small quantity into each puff. Garnish with a mint sprig, if available.