chicken salad sandwich puffs

Name: Chicken Salad Sandwich Puffs
Prep time: 15 min
Cook time: 35 min
Yield: 18
Ingredients: PUFFS; 2 cup(s) water; 1 cup(s) butter; 1/2 teaspoon(s) salt; 8 - eggs; 3 cup(s) well-diced chicken; 3-4 tablespoon(s) milk; 2 - egg yolks; CHICKEN SALAD; 1 stalk(s) celery, very finely diced; 1 cup(s) seedless grapes, half or quartered (i prefer the red or sweeter grapes); 1/2 cup(s) chopped walnuts; 1/2 cup(s) onion, minced; 1 teaspoon(s) worcestershire sauce; 1/2 cup(s) mayonnaise; FIXINGS; - handful fresh spinach leaves; - sliced roma tomato; - salt and pepper to taste

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Private Recipe by

Alicia .

@ahato

Watertown, WI

You don't need to make or use the puff pastry for these, Hawaiian Rolls are just as yummy and definitely easier, but these have a really cute presentation as a bite-sized finger food for guests. The puff pastry recipe I posted is actually a double batch to make sure there is enough for all the chicken salad and plenty on the platter, they always go quite quickly.

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(1 rating)

yield 18 -20 bites

prep time 15 Min

cook time 35 Min

Ingredients For chicken salad sandwich puffs

PUFFS
2 c

water
1 c

butter
1/2 tsp

salt
8

eggs
3 c

well-diced chicken
3-4 Tbsp

milk
2

egg yolks
CHICKEN SALAD
1 stalk

celery, very finely diced
1 c

seedless grapes, half or quartered (i prefer the red or sweeter grapes)
1/2 c

chopped walnuts
1/2 c

onion, minced
1 tsp

worcestershire sauce
1/2 c

mayonnaise
FIXINGS
handful fresh spinach leaves
sliced roma tomato
salt and pepper to taste

How To Make chicken salad sandwich puffs

1
First prepare the pastry dough by bringing the 2 cups of water, butter and salt to a boil. Add flour and stir until the dough pulls from the side of the pan and forms a smooth ball. Add eggs, one at a time beating well after each egg addition until the mixture is smooth and shiny. Using an ice cream scoop drop onto a greased or parchment covered baking sheet. Beat milk and egg yolk and lightly brush over the puffs. Bake at 400 degrees for 30-35 minutes or until golden brown. Move to wire racks and cut a slit in each as soon as possible. (Not sure why, but those were my directions, have not deviated)

2
While the pastry puffs cook, prepare the chicken salad. Combine all the ingredients in a mixing bowl, stirring well, and place in the refrigerator to chill.
3
When the puffs are cooled, cut in half and on bottom place 1-2 spinach leaf and a slice of Roma tomato. Spoon in chicken salad on top half, sprinkle salt and pepper, if desired, and gently place halves together on a plate/platter.
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