chicken salad puffs

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Servs: 21  Prep: 20m  Cook: 15m  

"'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.'"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   salt and pepper to taste salt and pepper to taste
•   1/4 teaspoon garlic salt 1/4 teaspoon garlic salt
•   1 (8 ounce) can crushed pineapple, drained 1 (8 ounce) can crushed pineapple, drained
•   1/4 teaspoon paprika 1/4 teaspoon paprika
•   4 eggs 4 eggs
•   Filling: Filling:
•   1 cup water 1 cup water
•   1/2 teaspoon salt 1/2 teaspoon salt
•   1/2 cup butter (no substitutes) 1/2 cup butter (no substitutes)
•   2 tablespoons sweet pickle relish 2 tablespoons sweet pickle relish
•   1/4 cup thinly sliced green onions 1/4 cup thinly sliced green onions
•   1 cup all-purpose flour 1 cup all-purpose flour
•   2 cups finely chopped cooked chicken 2 cups finely chopped cooked chicken
•   1/2 cup mayonnaise 1/2 cup mayonnaise
•   1/4 cup chopped pecans 1/4 cup chopped pecans
•   1/4 teaspoon onion salt 1/4 teaspoon onion salt
•   1/4 cup chopped celery 1/4 cup chopped celery

Instructions

1. 1. In a 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. Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F 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. Split puffs and set tops aside; remove soft dough form inside. In a bowl, combine the filling ingredients; mix well. Fill puffs and replace tops. Refrigerate until serving. Refrigerate leftovers.

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Phyl Jordan November 08

This recipe sounds delightful but it is poorly written. The puff and filling ingredients are very confusing and I feel the beginner cook would never understand this recipe as it is written. I have taken the liberty to re-write it. Chicken Salad Puffs Puffs: 1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 4 eggs Directions: • Add water and butter to a saucepan. Bring to a boil. Add flour and stir. Stir over low heat until mixture forms a ball, about 1 minute. Cool. • Add eggs, 1 at a time, beating well after each egg is added. Mixture should be smooth. • Drop by tablespoons onto an ungreased cookie sheet. Bake at 400°F. for about 15 minutes, until puffed and golden. Cool. • When ready to assemble, cut the tops off the puffs. Add filling and put top back on. Refrigerate until ready to use. Makes about 35 small puffs. Filling: 2 tablespoons sweet pickle relish 1/4 cup thinly sliced green onions 2 cups finely chopped cooked chicken 1/2 cup mayonnaise 1/4 cup chopped pecans 1/4 teaspoon onion salt 1/4 cup chopped celery salt and pepper to taste (Be careful; both onion and garlic salt are called for. More salt may not be required.) 1/4 teaspoon garlic salt 1 (8 ounce) can crushed pineapple, drained 1/4 teaspoon paprika Filling Directions: • In a bowl, combine the filling ingredients; mix well. Fill puffs and replace tops. Refrigerate until serving. Refrigerate leftovers.

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