Crisco's® Chicken Salad Puffs
CATEGORIES
INGREDIENTS
- Cooking Time: 20 to 25
- 1/2 cup CRISCO® All Vegetable Shortening, or 1/2 CRISCO Stick
- 1 cup boiling water
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- Chicken Salad Filling:
- 1 cup finely chopped cooked chicken
- 1 cup finely chopped celery
- 2 tablespoons finely chopped pickle
- 2 tablespoons finely chopped pimiento
- 2 tablespoons mayonnaise
DIRECTIONS
- Preheat oven to 450°F.
- Put Crisco, water, and salt into a saucepan and bring to a rolling boil.
- Add flour all at one time.
- Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat.
- Add eggs, one at a time, beating until mixture is thick and smooth.
- Drop dough by teaspoonfuls 1-1/2 inches apart onto greased cookie sheets.
- Bake 450°F for 10 minutes.
- Reduce heat to 350°F and continue baking for 10 minutes.
- Cool.
- For Chicken Salad Filling, combine all ingredients.
- Cut off tops of puffs and pull out any soft moist dough.
- Spoon Chicken Salad Filling into puffs.
- Replace tops.