Chicken-filled puffs

Yield: 4 servings

Measure Ingredient
\N \N Mini Puffs
2 cups Finely chopped cooked
\N \N Chicken or 3 cans
\N \N (6 3/4 oz ea.) chicken,
\N \N Drained
⅓ cup Mayonnaise or salad
\N \N Dressing
1 tablespoon Finely chopped onion OR
1 cup Water
½ cup Margarine or butter
½ teaspoon Instant minced onion
2 teaspoons Lemon juice
1 teaspoon Ground ginger
½ teaspoon Salt
¼ teaspoon Pepper
2 \N Stalks celery, finely
\N \N Chopped (about 1/2 c.)
1 cup All-purpose flour
4 \N Eggs


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.

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