Party Puffs
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
YIELD: 7-1/2 dozen.
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
Ingredients
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1 cup water
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1/2 cup butter
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1 cup all-purpose flour
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4 large eggs
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EGG SALAD FILLING:
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6 hard-boiled large eggs, chopped
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1/3 cup mayonnaise
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3 tablespoons chutney, finely chopped
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2 green onions, finely chopped
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1 teaspoon salt
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1/2 teaspoon curry powder
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HAM SALAD FILLING:
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1 can (4-1/4 ounces) deviled ham
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3 ounces cream cheese, softened
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2 tablespoons finely chopped green pepper
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1-1/2 teaspoons prepared horseradish
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1 teaspoon lemon juice
Directions
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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.
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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.
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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.
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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.
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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