Miniature puff appetizers & fillings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Butter/margarine |
| 1 | cup | Flour |
| 4 | Eggs | |
| CORN BEEF FILLING | ||
| 1 | can | (12-oz) corned beef |
| 2 | tablespoons | Dried french onion soup mix 1 1/4 cup sour cream |
| 1 | can | (2 1/2-oz) deviled ham |
| 1 | pack | (3-oz) soften cream cheese |
| 1 | tablespoon | Chili sauce |
| ½ | teaspoon | Prepared mustard |
| 1 | Box (10 1/2-oz) frozen chopped thawed and drained well spinach | |
| 1½ | cup | Sour cream |
| ½ | cup | Salad dressing |
| 1 | pack | Vegetable dry soup mix |
| 1 | cup | Chopped water chestnuts/ almonds |
Directions
DEVILED HAM FILLING: SPINACH FILLING:
Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.