chicken puffs
- Categories
- Appetizer
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| ¼ cup | Flour |
| 1 each | Egg |
| ¼ cup | Swiss chesse(shredded) |
| 2 cups | Chicken (cooked, fine chop) |
| ¼ cup | Celery (finely chopped) |
| 2 tablespoons | Pimento (chopped) |
| 2 tablespoons | Dry white wine |
| ¼ cup | Mayonnaise |
Melt butter in ¼ cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes.
Remove from oven; cool and split. Combine remaining ingredients, ½ teaspoon salt and dash of pepper.
Fill each puff with 2 teaspoons.
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