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Chicken salad puffs

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Ingredients/Components

butter or margarine - 1/4 c
water - 1/2 c
all-purpose flour - 1/2 c
dash of salt - 1 item
lemon juice - 1 Tbsp
pepper - 1/8 tsp
Worcestershire sauce - 1/4 tsp
chopped celery - 3/4 c
salt to taste - 1 item
grated onion - 1 tsp
diced cooked chicken
eggs, room temperature - 2 item
can sliced ripe olives, drained - 1 1/4
mayonnaise/salad dressing - 1/3 c

How to make chicken salad puffs:

Filling:2 c. diced cooked chicken3/4 c. chopped celery1 (2 1/4 oz.) can sliced ripe olives, drained1/3 c. mayonnaise/salad dressing1 Tbsp. lemon juice1 tsp. grated onion1/4 tsp. Worcestershire sauce1/8 tsp. pepper salt to taste In a medium saucepan, bring water, butter and salt to a boil. Add flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan. Remove from the heat. Add eggs, one at a time, beating well after each addition. Continue to beat until dough is well blended and loses its shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 inches apart. Bake at 400° for 30 to 35 minutes or until golden brown and dry and firm to the touch. Cool on a wire rack. When completely cool, cut in half and gently remove any moist dough; set aside.

For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving. Makes 6 servings.

Recipe categories: < 60 mins, Lunch/snacks, Appetizers.

Rating:

3.3

Average rating: 3.3, total votes: 4

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