Chicken-Filled Puffs Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 2c Finely chopped cooked chicken or 3 cans (6 3/4 oz ea. ) chicken, drained
  • 1/3c Mayonnaise or salad dressing
  • 1tb Finely chopped onion OR 1/2 ts Instant minced onion
  • 2ts Lemon juice
  • 1ts Ground ginger
  • 1/2ts Salt
  • 1/4ts Pepper
  • 2 Stalks celery, finely chopped (about 1/2 c. )
  • 1c Water
  • 1/2c Margarine or butter
  • 1c All-purpose flour
  • 4 Eggs

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