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Party Puffs

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
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    7-1/2 dozen

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