Drema's "Hawaiian Chicken " Puffs

Drema's Hawaiian Chicken  Puffs

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Drema Bryant


A little timely but well worth it - you will be the star of Appetizer World!

Great for leftover chicken and I make the filling up ahead of time.

Refrigerate up to time of use and allow to set to room temperature before inserting filling into your puffs!



★★★★★ 1 vote

15 Min
45 Min


  • 1/2 c
  • 1/4 c
    butter or margarine
  • 1/2 c
    flour, slef rising
  • 2
  • dash(es)

  • 1 c
    chicken, cooked, chopped finely
  • 1/2 c
    pineapple, crushed (well drained)
  • 1/4 c
    water chestnuts, chopped fine
  • 1 tsp
    ginger, dry, ground
  • 1/4 c
    walnuts, chopped
  • 1 tsp
    pimento, chopped
  • 1 Tbsp

How to Make Drema's "Hawaiian Chicken " Puffs


  1. Preheat oven to 400 degress F.

    In a large saucepan heat water and butter to full boil. Add flour and salt all at once. Stir vigorously until mixture forms a ball. Remove from heat. Allow to cool 5 minutes. Add eggs, one at a time beating well after each addition.

    Place by large spoonfuls on ungreased cookie sheet.

    Bake for 20 minutes or until golden brown.

    Allow to cool. Using a sharp knife cut the tops off and set aside. Pull out any moist dough and fill - replace tops.
  2. In medium mixing bowl combine all ingredients and mix well. Insert filling in bread.


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