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Luncheon Puff Pastry Appetizers

Course: Appetizer

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.