Chicken-filled puffs
Yield: 4 servings Min
Ingredients:
- 2 c Finely chopped cooked 2 ts Lemon juice Chicken or 3 cans 1 ts Ground ginger (6 3/4 oz ea.) chicken
- 1/2 ts Salt Drained 1/4 ts Pepper
- 1/3 c Mayonnaise or salad 2 Stalks celery finely Dressing Chopped (about 1/2 c.)
- 1 tb Finely chopped onion OR ---------------------------------MINI-PUFFS---------------------------------
- 1 c Water 1 c All-purpose flour
- 1/2 c Margarine or butter 4 Eggs
Instructions:
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 400ø. 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.
