Chicken-Filled Puffs

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Title: Chicken-Filled Puffs
Categories: Chicken, Breads
Yield: 4 servings

Mini Puffs
2 c Finely chopped cooked
Chicken or 3 cans
(6 3/4 oz ea.) chicken,
Drained
1/3 c Mayonnaise or salad
Dressing
1 tb Finely chopped onion OR
1/2 ts Instant minced onion
2 ts Lemon juice
1 ts Ground ginger
1/2 ts Salt
1/4 ts Pepper
2 Stalks celery, finely
Chopped (about 1/2 c.)

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1 c Water
1/2 c Margarine or butter
1 c All-purpose flour
4 Eggs

Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of
puffs with sharp knife; remove any filaments of soft dough. Fill
each puff with rounded teaspoon chicken mixture; replace top.
Refrigerate until serving time. *Mini Puffs* Heat oven to 400ø. Heat
water and margarine to rolling boil in 3-quart saucepan. Stir in
flour. Stir vigorously over low heat until mixture forms a ball,
about 1 minute; remove from heat. Beat in eggs, all at once;
continue beating until smooth and glossy. Drop dough by slightly
rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed,
golden brown and dry, about 25 minutes. Cool on wire rack.

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