Chinese Chicken Puffs
|For cream puffs|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken||1⁄2 Cup (8 tbs)|
|Crushed pineapple||2 Tablespoon, drained|
|Chinese noodles||1⁄4 Cup (4 tbs)|
Heat water and butter to a rolling boil in saucepan.
Stir in all of the flour and salt.
Stir vigorously over low heat until mixture leaves the sides of pan and forms a ball.
Remove from heat.
Beat eggs in thoroughly, one at a time.
Beat mixture until smooth and velvety.
Drop by tablespoonfuls onto ungreased baking sheet, 3 inches apart.
Bake at 450Â°F. for 15 minutes.
Reduce heat to 325Â°F. and bake 25 minutes.
Remove puffs from oven and split in half.
Turn oven off and return puffs to oven to dry, about 20 minutes.
Cool on rack.
Makes 4 puffs.
To make filling, mix chicken, mayonnaise, pineapple and noodles.
Just before serving fill puffs.