In a small saucepan, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny. Stir in caraway seeds.
Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; discard soft dough from inside. Cool.
For filling, in a saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham, hard-cooked egg, green pepper and pimientos if desired; heat through. Spoon into puffs; replace tops. Yield: 2 servings.