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
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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
3 ounces cream cheese, softened
2 tablespoons finely chopped green pepper
1-1/2 teaspoons prepared horseradish
1 teaspoon lemon juice
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.