Chicken Salad Puffs

Subject: Chicken Salad Puffs Fri Nov 07, 2008 3:26 pm

Chicken Salad Puffs

1 cup water
1/2 cup butter
1/2 tsp salt
1 cup all purpose flour
4 eggs
Filling
2 cups finely chopped cooked chicken
1 can (8oz) 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 tbsp sweet pickle relish
1/4 tsp onion salt
1/4 tsp garlic salt
1/4 tsp paprika
Salt and pepper to taste
In a sauce pan, 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 inch apart onto a greased baking sheet
Bake at 400 for 15 to 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 from inside
In a bowl, combine all the filling ingredients and mix well.
Fill the puffs and replace the tops
Refrigerate until serving
Refrigerate any leftovers
Yield about 3-1/2 dozen