CHICKEN SALAD PUFFS

CHICKEN SALAD PUFFS

Ingredients:
chicken salad:
2 C cooked chicken, diced
1 C grapes, sliced 1/4 inch thick
1/2 C celery, diced
1/2 C onion, fine dice
1/2 c almonds, chopped
1 T parsley minced
1/2 C mayo (more or less as desired)
salt and pepper to taste
puff rolls:
1 C water
4 oz (or 1 stick) butter
1 C flour
4 eggs
Method:
1. Preheat oven to 200°C.
2. Prepare pastry: In a medium saucepan, bring water and butter to a boil.
Remove the pan from heat and add in all the flour immediately.
Stir until combined.
3. Add one egg at a time until completely incorporated.
The dough should be very smooth.
Pipe the dough into 1 inch rounds onto a greased cookie sheet and bake for about 20 minutes or until the puffs are golden.
Remove from baking sheet and allow to cool on baking rack.
4. While the puffs cool, prepare the chicken salad filling. Combine chicken, grapes, celery, onion, almonds, parsley and mayo in a mixing bowl.
Season with salt and pepper to taste. When puffs have cooled, slice the tops and fill with chicken salad.
Bron: Baking with Blondie*Henriette Wessels