“An impressive addition to you brunch table or afternoon tea.” – April Ferre
Luncheon Puff Pastry Appetizers
Ingredients
- 1/2 Cup Butter or Margarine
- 1 Cup Water
- 1/4 Teaspoon Salt
- 1 Cup Flour
- 4 Eggs
- 1 Recipe Luncheon-Type Salad
Instructions
For Choux Paste:
- In 2-quart saucepan over medium heat, heat butter, water and salt to boiling. Remove from heat.
- Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and leaves side of pan.
- Add eggs to flour mixture, one at a time, beating well after each addition, until smooth. Cool mixture slightly.
- Using large spoon and rubber spatula, drop choux paste onto greased cookie sheets in 24 mounds, 3 inches apart, swirling the top of each.
- Bake 50 minutes at 375 degrees.
- Remove from oven, cut slit in the side of each puff. Return to oven and bake 10 minutes longer. Turn off oven; dry puffs in oven 10 minutes. Cool.
Prepare filling of your choice:
- Calla's Chicken Salad, Curried Chicken Salad or Hot Chicken Salad
- Egg Salad with or without chopped ham.
- Seafood Salad, Crab filling from "Cherry-O-Crab" Appetizers, Tuna Salad with tomato and cucumber, or the salmon filling from "Salmon Party Ball."
- Waldorf Salad
Assembly:
- When puffs are cool, slice top off of each.
- Over-fill shell with salad and replace top so that filling can still be seen in the middle of the puff.
- Refrigerate until serving time.
2011 Recipe – Calla and April Ferre – Partially from From The Good Housekeeping Illustrated Cookbook, 1980.
