Tuesday, April 13, 2010

Curried Chicken Puffs

OK - I made these for my sister's BD party and they are just too easy.  These are delicious and elegant and can be filled with tuna, steak, or whatever the heck you like.  I'd had these puffs at a couple of parties and was told they were easy.  Make them then devour them!  These puffs are from the incredible Jean Pare "Company's Coming" fab finger foods cookbook.

Pastry Puffs:  1 cup water, 1/2 cup hard margarine or butter, 1/4 tsp. of salt, 1 cup of all purpose flour, 4 large eggs. 
Curried Chicken Filling:  2 cups of chopped cooked chicken, 10 oz. of condensed cream of chicken soup (I actually just mixed mayo in chicken instead though must try this next time).  1 tbsp. of curry powder, 1/4 tsp. of salt, 1/16th tsp. of pepper.
Pastry Puffs:  Combine first 3 ingredients iin medium heavy saucepan.  Heat and stir on medium-high until boiling and margarine is melted.  Reduce heat to medium.  Add flour.  Stir vigorously for about one minute until mixture pulls away from side of saucepan to form soft dough.  Remove from heat.  Let stand for 5 minutes.  Add eggs, 1 at a time, beating after each addition until well combined and dough is thick and glossy.  Drop, using about 2 tsp. for each about 3 inches apart onto greased baking sheets.  Bake iin 425 degree oven for about 30 minutes until dry.  Transfer to a wire rack to cool.  Makes about 48 pastry puffs.  Trim 1/4 inch slice from top of each.  Set tops aside. 
Curried chicken filling.  Combine all 5 ingredients in large saucepan.  Heat and stir on medium-low for about 10 minutes until heated through.  Makes about 2 1/3 cups filling.  Spoon about 2 tsp. filling into each pastry puff.  Cover with tops.  Serve immediately. 

Special note:  These puff (before filling) are freezable.  I froze mine two days before, but you can freeze up to a whole month.  How do you like them puffs?