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Chicken-Filled Puffs |
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Chicken-Filled Puffs - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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Mini Puffs |
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2 cup
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Finely chopped cooked |
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Chicken or 3 cans |
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(6 3/4 oz ea.) chicken, |
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Drained |
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1/3 cup
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Mayonnaise or salad |
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Dressing |
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20 ml
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Finely chopped onion OR |
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1/2 tsp
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Instant minced onion |
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2 tsp
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Lemon juice |
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1 tsp
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Ground ginger |
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1/2 tsp
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Salt |
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1/4 tsp
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Pepper |
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2 stalk
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celery, finely |
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Chopped (about 1/2 c.) |
| MINI-PUFFS |
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1 cup
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Water |
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1/2 cup
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Margarine or butter |
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1 cup
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All-purpose flour |
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4
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Eggs |
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| Method: |
Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time.
*Mini Puffs* Heat oven to 400 . Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
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