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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 21 |
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Stuffed with a chunky chicken salad, these pretty golden puffs are perfect for a holiday buffet or ladies' luncheon, shares Lola Pullen from Lakeland, Florida. Folks seem to enjoy the subtle sweetness from the pineapple and the crunch of the celery and pecans. Ingredients:
1 cup water |
1/2 cup butter, cubed |
1/2 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
filling: |
2 cups finely chopped cooked chicken |
1 can (8 ounces) crushed pineapple, drained |
1/2 cup mayonnaise |
1/4 cup chopped celery |
1/4 cup thinly sliced green onions |
1/4 cup chopped pecans |
2 tablespoons sweet pickle relish |
1/4 teaspoon onion salt |
1/4 teaspoon garlic salt |
1/4 teaspoon paprika |
salt and pepper to taste |
Directions:
1. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
2. Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
3. Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine the filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers. Yield: about 3-1/2 dozen.
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