Title: Chicken-Filled Puffs
Categories: Poultry Bread
Yield: 4 Servings
| | | Mini Puffs |
| 2 | c | Finely chopped cooked |
| | | Chicken or 3 cans |
| | | (6 3/4 oz ea.) chicken, |
| | | Drained |
| 1/3 | c | Mayonnaise or salad |
| | | Dressing |
| 1 | tb | Finely chopped onion OR |
| 1/2 | ts | Instant minced onion |
| 2 | ts | Lemon juice |
| 1 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | | Stalks celery, finely |
| | | Chopped (about 1/2 c.) |
| MINI-PUFFS |
| 1 | c | Water |
| 1/2 | c | Margarine or butter |
| 1 | c | All-purpose flour |
| 4 | | 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.