Drema's "Hawaiian Chicken " Puffs

Drema's Hawaiian Chicken  Puffs Recipe

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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


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1/2 c
1/4 c
butter or margarine
1/2 c
flour, slef rising


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


  • 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.


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