chicken puffs

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Ingredients [?]

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  • add   8 oz. creamcheese (room temp.)
  • add   1 fresh squeezed lime
  • add   2 Tbsp. chopped up ginger
  • add   4 Chopped up garlic cloves
  • add   2 Tbsp. brown sugar
  • add   1/4 cup soy sauce
  • add   1/2 rotissarie chicken, de boned
  • add   filling
  • add   4 eggs
  • add   1/2 cup wheat flour
  • add   1/2 cup white and
  • add   1 cup chicken broth
  • add   1/8 tsp. salt
  • add   1/2 cup butter
  • add   pastry puffs


  1. Heat the first 3 ingredients till boiling, add your flour and mix on heat 2 minutes, add your eggs in one at a time till all blended in. Place the dough in a freezer zip loc baggie, cut a corner tip off and squeeze out dallops onto a cookie sheet. Bake 20 minutes or until golden and puffy. Cool. Theese are bite size.Heat your soy sauce, sugar, ginger and garlic till boils, then 2 minutes more. Cool. Now place your filling ingredients into a food processor and blend till creamy. Place into a pastry bag with a round, hard tip, and squeeze into your pastry puffs. Place them on a jelly roll pan and top the puffs with a beaten egg white and sprinkle with fresh chopped up celentro. Bake 5 to 10 minutes low, under your broiler. Eat hot! Serve with lime wedges.