Chicken Salad Puffs

Recipe Ingredients

		Cream Puffs
1/2 cup	118ml	Water
1/4 cup	49g / 1.7oz	Butter or margarine
1		Salt
1/2 cup	31g / 1.1oz	All-purpose flour
2		Eggs - at room temp.
		Filling
2 cups	125g / 4.4oz	Diced cooked chicken
3/4 cup	82g / 2.9oz	Chopped celery
1		Sliced ripe olives - drained
1/3 cup	78ml	Mayonnaise or salad dressing - or light varieties
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Grated onion
1/4 teaspoon	1.3ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Pepper
		Salt - to taste

Recipe Instructions

In a medium saucepan, bring water, butter and salt to boil. Ad flour all at once; beat with a spoon until mixture forms a smooth ball and does not stick to pan.

Remove from 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 F. for 30-35 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 chicken, celery and olives in a large bowl.

In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Source:
Taste of Home Magazine, Aug/Sept, '94, p. 36

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