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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These are great and very versatile. You can pretty much put any filling you like in there. Ingredients:
1/2 cup crisco shortening |
1 cup boiling water |
1/2 teaspoon salt |
1 cup all-purpose flour |
4 eggs |
1 cup finely chopped cooked chicken |
1 cup finely chopped celery |
2 tablespoons finely chopped dill pickles (sometimes i use the bread and butter pickles) |
2 tablespoons finely chopped pimiento |
2 tablespoons mayonnaise |
Directions:
1. Preheat oven to 450.
2. Put Crisco, water and salt into a saucepan and bring to a rolling boil.
3. Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
4. Remove from heat.
5. Add eggs, one at a time, beating until mixture is thick and smooth.
6. Drop dough by heaping tsp 1-1/2 inches apart onto a greased cookie sheet. Bake for 10 minutes. Reduce heat to 350 and bake for 10 minutes more. Remove to wire racks.
7. For chicken sald filling: combine all ingredients.
8. Cut off tops of puffs and and pull out any soft moist dough. Spoon chicken salad filling into puffs. Replace tops.
9. Serve warm or room temperature.
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