Clarion County Recipe of the Day: Chicken Salad Puffs
Serve this flavorful dish with a side of fresh fruit!
Chicken Salad Puffs
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 large eggs
2 cups diced cooked chicken
3/4 cup chopped celery
1 -2-1/4 oz. can sliced ripe olives, drained
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Salt to taste
~In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for five minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
~Drop by six rounded tablespoonfuls three inches apart onto a greased baking sheet. Bake at 400° for 30 to 35 minutes (or until golden brown).
~Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
~For filling, in a large bowl, combine the chicken, celery, and olives.
~In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.
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