Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/4 cup butter or margarine Dash salt

  3. 1/2 cup all-purpose flour

  4. 2 eggs, room temperature FILLING:

  5. 2 cups diced cooked chicken

  6. 3/4 cup chopped celery

  7. 1 (2 1/4 ounce) can sliced ripe olives, drained

  8. 1/3 cup mayonnaise or salad dressing

  9. 1 tablespoon lemon juice

  10. 1 teaspoon grated onion

  11. 1/4 teaspoon Worcestershire sauce

  12. 1/8 teaspoon pepper salt to taste

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms and does not stick to pan. Remove from the heat; and let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until dough to well blended. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in. apart. Bake at 400 degrees F for 30-35 minutes or until golden brown and dry and firm to the touch. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving. ');


Send feedback