Chicken Salad Puffs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 cup crisco shortening
• 1 cup boiling water
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 1 cup finely chopped cooked chicken
• 1 cup finely chopped celery
• 2 tablespoons finely chopped dill pickles (sometimes i use the bread and butter pickles)
• 2 tablespoons finely chopped pimiento
• 2 tablespoons mayonnaise

Recipe

• 1 preheat oven to 450.
• 2 put crisco, water and salt into a saucepan and bring to a rolling boil.
• 3 add flour all at one time. beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
• 4 remove from heat.
• 5 add eggs, one at a time, beating until mixture is thick and smooth.
• 6 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.
• 7 for chicken sald filling: combine all ingredients.
• 8 cut off tops of puffs and and pull out any soft moist dough. spoon chicken salad filling into puffs. replace tops.
• 9 serve warm or room temperature.