"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."
Golden Chicken Salad Puffs
Golden Chicken Salad Puffs
Prep Time
20 min
Cook Time
15 min
Yield
about 3-1/2 dozen
Ingredients
- 1 cup water
- 1/2 cup butter, cubed
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- Filling:
- 2 cups finely chopped cooked chicken
- 1 can (8 ounces) 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
Directions
- Preheat oven to 400°. In a large 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, 1 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 until golden brown, 15-20 minutes. 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 large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.
Nutrition Facts
1 puff: 76 calories, 6g fat (2g saturated fat), 30mg cholesterol, 100mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 3g protein.
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