Chicken-Filled Puffs

Recipe Ingredients

		Mini puffs
2 cups	292g / 10oz	Finely chopped cooked
		Chicken or 3 cans
		(6 3/4 oz ea.) chicken
		Drained
1/3 cup	78ml	Mayonnaise or salad
		Dressing
1 tablespoon	15ml	Finely chopped onion or
1/2 teaspoon	2.5ml	Instant minced onion
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		Celery - finely
		Chopped - (about 1/2 c.)
		Mini Puffs
1 cup	237ml	Water
1/2 cup	99g / 3.5oz	Margarine or butter
1 cup	62g / 2.2oz	All-purpose flour
4		Eggs

Recipe Instructions

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 400F. 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.

Source:
Low-Fat Meals, Woman's Day, 4/96

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