GOLDEN CHICKEN SALAD PUFFS
"Stuffed with a chunky chicken salad, these pretty golden puffs are perfect for a holiday buffet or ladies' luncheon," shares Lola Pullen from Lakeland, Florida. "Folks seem to enjoy the subtle sweetness from the pineapple and the crunch of the celery and pecans."
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.
Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 100mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHICKEN SALAD PUFFS
For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying. -Marlys Benning, Ackley, Iowa
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.
Nutrition Facts : Calories 323 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 338mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
CHICKEN PUFFS
Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
- Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Puff, Sodium 90 mg, Sugar 0 g, TransFat 0 g
CHICKEN SALAD PUFFS II
Cream puff pastry filled with awesome chicken salad. You could do half with chicken salad and half with whipped cream for a little lunch/dessert. These are great for bridal/baby showers.
Provided by MrsWilliams
Categories Pastry Appetizers
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine the water and butter with 1/8 teaspoon salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. Stir vigorously until the mixture forms a semi-translucent ball. Remove from the heat and allow to cool for 10 minutes.
- Mix in the eggs into the dough, one at a time, adding the next egg only after the first has been completely incorporated. Drop the dough onto the prepared baking sheet by the heaping tablespoon.
- Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. The puffs should be hollow on the inside, and just browned on the bottom. Remove from the oven, and cool to room temperature on a wire rack.
- To prepare the filling, stir together the onion, celery, raisins, mustard, mayonnaise, yogurt, 1/2 teaspoon salt, and dill in a bowl until combined. Fold in the chopped chicken meat until evenly combined. Cut the tops from the puffs, and spoon the chicken filling inside. Replace the tops before serving.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 14.9 g, Cholesterol 153.7 mg, Fat 24.2 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 10 g, Sodium 414.4 mg, Sugar 1.9 g
CHICKEN SALAD PUFFS
Make and share this Chicken Salad Puffs recipe from Food.com.
Provided by pines506
Categories Lunch/Snacks
Time 40m
Yield 5-6 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- 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 heaping tsp 1-1/2 inches apart onto a greased cookie sheet. Bake for 10 minutes. Reduce heat to 350 and bake for 10 minutes more. Remove to wire racks.
- For chicken sald filling: combine all ingredients.
- Cut off tops of puffs and and pull out any soft moist dough. Spoon chicken salad filling into puffs. Replace tops.
- Serve warm or room temperature.
Nutrition Facts : Calories 405.5, Fat 28.6, SaturatedFat 7.2, Cholesterol 191.7, Sodium 428.1, Carbohydrate 21.9, Fiber 1.1, Sugar 1.5, Protein 14.9
CHICKEN SALAD PUFFS II
Cream puff pastry filled with awesome chicken salad. You could do half with chicken salad and half with whipped cream for a little lunch/dessert. These are great for bridal/baby showers.
Provided by MrsWilliams
Categories Pastry Appetizers
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine the water and butter with 1/8 teaspoon salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. Stir vigorously until the mixture forms a semi-translucent ball. Remove from the heat and allow to cool for 10 minutes.
- Mix in the eggs into the dough, one at a time, adding the next egg only after the first has been completely incorporated. Drop the dough onto the prepared baking sheet by the heaping tablespoon.
- Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. The puffs should be hollow on the inside, and just browned on the bottom. Remove from the oven, and cool to room temperature on a wire rack.
- To prepare the filling, stir together the onion, celery, raisins, mustard, mayonnaise, yogurt, 1/2 teaspoon salt, and dill in a bowl until combined. Fold in the chopped chicken meat until evenly combined. Cut the tops from the puffs, and spoon the chicken filling inside. Replace the tops before serving.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 14.9 g, Cholesterol 153.7 mg, Fat 24.2 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 10 g, Sodium 414.4 mg, Sugar 1.9 g
CHICKEN SALAD PUFFS
Make and share this Chicken Salad Puffs recipe from Food.com.
Provided by Kizzikate
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Mix butter, cream cheese, salt, pepper, onion, celery, & milk, until smooth. Stir in chicken.
- Roll out crescent roll dough, pressing 2 triangles together to make squares. Place app. 3 tablespoons chicken mixture onto center of each square. Bring up sides, and pinch together to seal.
- Bake 15 minutes, serve hot.
Nutrition Facts : Calories 423, Fat 19.5, SaturatedFat 9.2, Cholesterol 110.8, Sodium 505.2, Carbohydrate 37.2, Fiber 2.6, Sugar 3.1, Protein 23.6
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