Chicken Salad Puffs

SUBMITTED BY: Lola Pullen

"'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.'"

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 21 servings

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INGREDIENTS

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

READ REVIEWS (9)

DIRECTIONS

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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REVIEWS

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Reviewed on Dec. 18, 2006 by What's For Dinner?

The chicken salad portion of this recipe is the best! No reason to change anything with the filing. However, the recipe instructs to drop the puff batter by teaspoon. My first batch turned out way too small and flat - it should be more like a heaping tablespoon. This way you can actually cut the top off and fill. The next time I make these I'm going to try the Pepperridge Farms puff pastries instead of making the "puff" part of this recipe. Overall, it was excellent and a big hit at my Christmas party. I did make them that morning and refrigerated until the evening serving and they were not soggy at all. Be sure to drain the pineapple in a colander to get the juice off somewhat.

12 users found this review helpful

Reviewed on Nov. 6, 2006 by MAGGIE MCGUIRE

This is an outstanding appetizer. A little extra work, but worth it. If your party lasts longer than an hour or two, I would suggest not filling them until right before serving. The bottoms tend to get soggy if left filled for hours.

11 users found this review helpful

Reviewed on Mar. 24, 2008 by EJsMommy

Very good! I admit I cheated and bought the puff pastries, a couple of the previous reviews made me nervous and I am not a baker. I made the chicken salad part exactly as written. I thought they were pretty good, but everyone else LOVED them. They were a huge hit.

1 user found this review helpful

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