Yield: 18 Servings
Measure | Ingredient |
---|---|
1 cup | Flour |
¾ cup | Milk |
2 eaches | Eggs |
½ teaspoon | Salt |
¼ cup | Water (or less) |
2 teaspoons | Light cream |
8 ounces | Cream cheese (room temp.) |
2 tablespoons | Mayonaise |
½ teaspoon | Onion powder |
12 ounces | Shrimp OR crab OR chicken |
¼ teaspoon | Garlic salt |
PASTRY PUFFS
FILLING
********************************Pastry Puffs****************************** Put all pastry ingredients in blender container. Process until smooth. Pour into lightly oiled mini-muffin tins, fill to ⅔ full. Bake at 475 degrees for 10 minutes, until high and light brown. Remove from oven - pastries will fall. Allow to cool completely. **********************************FILLING************** ***************** Combine filling ingredients. Fill the indentation in top of the pastry with a teaspoon of the filling. Top with olive slice, or carrot curl. Chill.