Cheddar Cheese Puffs

Preheat oven to 425. Combine butter w 1 c water in medium pot and bring to boil. Decrease heat to medium, add flour, and cook about 6 min, stirring constantly. The mix should form a sticky ball, and a slight film should stick to the bottom of pan. Scrape dough into a food processor; pulse a couple of times to cool. With motor running, add eggs one at a time, then egg white, until a thick paste forms. Add 1 c cheddar, curry powder, red pepper, cumin and salt; process until combined. Scrape dough into a zip-top bag. Squeeze out air and snip one corner to make a very small hole. Pipe dough in 1 T mounds onto 2 parchment-lined baking sheets. Top each w more cheddar and a sprinkle of poppy seeds. Bake 20 min (do not open oven door). Reduce heat to 375 and bake until golden and crisp, 10 more minutes.

Butter ½ c
Flour 1 c
Eggs 4 large, plus 1 white
Cheddar 1 c shredded sharp, plus ½ c for topping
Curry powder 1 ½ tsp
Red pepper flakes ¼ to ½ tsp
Cumin seeds ½ tsp
Kosher Salt 1 tsp
Poppy Seeds for garnish