Chicken-filled puffs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mini Puffs | ||
| 2 | cups | Finely chopped cooked |
| Chicken or 3 cans | ||
| (6 3/4 oz ea.) chicken, | ||
| Drained | ||
| ⅓ | cup | Mayonnaise or salad |
| 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 | Stalks celery, finely | |
| Chopped (about 1/2 c.) | ||
| 1 | cup | All-purpose flour |
| 4 | Eggs | |
Directions
MINI-PUFFS
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.