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Pastry: 1 c. water 1 stick margarine 1 c. self-rising flour (unsifted) 4 eggs Melt margarine in a pan. Add water and bring to a boil. At the first sign of boiling, stir in flour. Turn off stove, but keep pan on stove, and stir until flour is thoroughly mixed. Take pan off stove and add eggs, one at a time, beating with a mixer just until mixed. After adding 4th egg, continue to beat until mixture thickens and pulls away from pan. Place mixture into an icing bag and trim end. Pipe mixture into individual small mounds on a baking sheet lined with parchment paper. Cook in a 350 degrees oven for 20 minutes. Turn off oven and allow puffs to remain in oven for 10 more minutes. Filling: 1 Tbsp. minced onion (more if preferred) 8 oz. cream cheese 2 (5 oz.) cans chicken, drained (may substitute tuna or ham, drained) Mince onion in food processor. Add cream cheese to processor and blend well. Add chicken; blend well. Fill an icing bag with the filling mixture. Make a small hole in each puff and fill with the mixture. (Unfilled puffs and filling will freeze well.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |