Party Puffs Recipe
Party Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For a substantial appetizer, you can't go wrong with mini sandwiches. Instead of serving egg or ham salad on ordinary bread, I like to present them on homemade puff pastry.—Karen Owen, Rising Sun, Indiana
MAKES:
90 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
90 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • EGG SALAD FILLING:
  • 6 hard-boiled large eggs, chopped
  • 1/3 cup mayonnaise
  • 3 tablespoons chutney, finely chopped
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • HAM SALAD FILLING:
  • 1 can (4-1/4 ounces) deviled ham
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons finely chopped green pepper
  • 1-1/2 teaspoons prepared horseradish
  • 1 teaspoon lemon juice

Directions

In a saucepan over medium heat, bring water and butter 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 mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely.
In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers. Yield: 7-1/2 dozen.
Originally published as Party Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p35

Nutritional Facts

1 appetizer: 29 calories, 2g fat (1g saturated fat), 27mg cholesterol, 45mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • EGG SALAD FILLING:
  • 6 hard-boiled large eggs, chopped
  • 1/3 cup mayonnaise
  • 3 tablespoons chutney, finely chopped
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • HAM SALAD FILLING:
  • 1 can (4-1/4 ounces) deviled ham
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons finely chopped green pepper
  • 1-1/2 teaspoons prepared horseradish
  • 1 teaspoon lemon juice
  1. In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  2. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
  3. Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely.
  4. In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers. Yield: 7-1/2 dozen.
Originally published as Party Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p35

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randcbruns User ID: 828588 239493
Reviewed Dec. 15, 2015

"These are fun to make. Everyone likes them but I have had to tweak the seasoning a bit to bring more flavor our in the "egg salad" portion. I've gone a curry flavor route as well as a ranch dressing mix too."

MY REVIEW
Astheart User ID: 6678851 99450
Reviewed Apr. 27, 2013

"If the puff pastry is baked properly, there shouldn't be any soft dough in the center."

MY REVIEW
[email protected] User ID: 1213820 74855
Reviewed Oct. 15, 2010

"I have made this several times an it is always a hit. People especailly like the egg salad. I have never gotten 7 1/2 dozen out of the recipe though, most often 3 to 4 dozen."

MY REVIEW
kswank User ID: 2536968 81605
Reviewed Dec. 7, 2009

"These are top notch!!!"

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