Chicken Puffs

These small bites take a twist on the traditional crisp choux pastry but take it from a dessert to an appetizer. Based on how big you make the puffs they can go from appetizer to a light main course for a luncheon.

Chicken Puffs

1/4 cup water, boiling
2 T. butter
1/4 cup all-purpose flour
1 egg
1/4 cup swiss cheese, shredded
2 cups chicken, finely chopped
1/4 cup celery, finely chopped
2 T. pimento, chopped
1/4 cup mayonaise
1/2 t. salt
Pepper to taste

Pre-heat oven to 375 degrees.

Melt the butter in 1/4 cup of boiling water. Add the flour and a dash of salt. Stir vigorously. Cook and stir until the mixture comes into a ball and does not seperate. Remove from the heat and cool for 2 minutes. Add the egg and beat into the mixture until smooth. Stir in the swiss cheese. Drop by spoonfuls onto a baking sheet. Bake for 18 minutes. Cool and split.

Combine the chicken, celery, pimento, mayonaise, salt, and pepper. Fill each puff with the chicken mixture just before serving.

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