Chicken Puffs
Yield
4 servingsPrep
50 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | large |
eggs
|
|
| ¼ | cup |
swiss cheese
|
*
|
| 2 | cups |
chicken
cooked, chopped |
|
| ¼ | cup |
celery
finely |
|
| 2 | tablespoons |
pimentos
chopped |
|
| 2 | tablespoons |
white wine
dry |
|
| ¼ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | large |
eggs
|
|
| 59 | ml |
swiss cheese
|
*
|
| 473 | ml |
chicken
cooked, chopped |
|
| 59 | ml |
celery
finely |
|
| 3E+1 | ml |
pimentos
chopped |
|
| 3E+1 | ml |
white wine
dry |
|
| 59 | ml |
mayonnaise
|
|
Directions
Melt butter in ¼ cup boiling water.
Add flour and a dash of salt; stir vigorously.
Cook and stir until mixture forms a ball that doesn't separate.
Remove from heat and cool slightly.
Add egg; beat vigorously until smooth.
Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff.
Bake at 400℉ (200℃) for 20 minutes.
Remove from oven; cool and split.
Combine remaining ingredients, ½ teaspoon salt and dash of pepper.
Fill each puff with 2 teaspoons of mixture.
