Drema's "Hawaiian Chicken " Puffs
By
Drema Bryant
@atthehopchick
1
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!
Enjoy!
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!
Enjoy!
Rating:
★★★★★ 1 vote
Serves:
10-12
Prep:
15 Min
Cook:
45 Min
Ingredients
- 1/2 c
- water
- 1/4 c
- butter or margarine
- 1/2 c
- flour, slef rising
- 2
- eggs
- dash(es)
- salt
- 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
- mayo
FILLING
How to Make Drema's "Hawaiian Chicken " Puffs
- 1Preheat 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. - 2In medium mixing bowl combine all ingredients and mix well. Insert filling in bread.
Enjoy!
About Drema's "Hawaiian Chicken " Puffs
Hashtags: #Breads, #pineapple
