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Category: Heated Appetizers
Prep Time: Cook Time: Total Time:
Makes 2 dozen.
Filling
4 cups cooked chicken breasts, diced
3 minced green onions
2 c. mayonnaise
1 c. liquid honey
2 c. chopped pecans
1/2 c. Dijon mustard
salt and pepper
Puffs
1/4 c. butter, cut up
1 c. water
1/2 tsp. salt
1 1/4 c. all-purpose flour
1/4 tsp. dry mustard
1/8 tsp. paprika
4 eggs, beaten
1 egg, beaten with 1 tsp. cold water (for glaze)
In medium bowl, combine chicken, onion, mayonnaise, honey, pecans and mustard.
Season to taste with salt and pepper; cover and refrigerate until ready to serve.
Prepare Puffs. Preheat oven to 425F. Line baking sheets with parchment paper.
In a large saucepan, combine butter, water and salt; bring to a boil over medium-high heat, stirring occasionally.
As soon as the mixture is boiling, remove pan from heat.
Add flour, mustard and paprika all at once; beat vigorously with a wooden spoon to mix flour into liquid.
Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from side of pan, about 1 minute.
Remove from heat and allow to cool 5 minutes.
Add one third of the beaten egg; beat well to incorporate.
Continue beating in the eggs a little at a time until the mixture becomes a smooth, shiny paste thick enough to hold its shape.
While paste is still warm, drop by teaspoon on to baking sheets to form small puffs. Brush with egg glaze.
Put in oven and reduce temperature to 400F. Bake for 20 to 25 minutes, or until risen, golden brown crisp.
Turn off oven, remove puffs and cut a slit in each. Return puffs to oven to dry out for about 10 minutes.
While puffs are still warm, spoon or pipe filling into the cut side of each puff.
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PUFFS - CHICKEN PECAN
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Category: Heated Appetizers
Prep Time: Cook Time: Total Time:
Makes 2 dozen.
Filling
4 cups cooked chicken breasts, diced
3 minced green onions
2 c. mayonnaise
1 c. liquid honey
2 c. chopped pecans
1/2 c. Dijon mustard
salt and pepper
Puffs
1/4 c. butter, cut up
1 c. water
1/2 tsp. salt
1 1/4 c. all-purpose flour
1/4 tsp. dry mustard
1/8 tsp. paprika
4 eggs, beaten
1 egg, beaten with 1 tsp. cold water (for glaze)
In medium bowl, combine chicken, onion, mayonnaise, honey, pecans and mustard.
Season to taste with salt and pepper; cover and refrigerate until ready to serve.
Prepare Puffs. Preheat oven to 425F. Line baking sheets with parchment paper.
In a large saucepan, combine butter, water and salt; bring to a boil over medium-high heat, stirring occasionally.
As soon as the mixture is boiling, remove pan from heat.
Add flour, mustard and paprika all at once; beat vigorously with a wooden spoon to mix flour into liquid.
Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from side of pan, about 1 minute.
Remove from heat and allow to cool 5 minutes.
Add one third of the beaten egg; beat well to incorporate.
Continue beating in the eggs a little at a time until the mixture becomes a smooth, shiny paste thick enough to hold its shape.
While paste is still warm, drop by teaspoon on to baking sheets to form small puffs. Brush with egg glaze.
Put in oven and reduce temperature to 400F. Bake for 20 to 25 minutes, or until risen, golden brown crisp.
Turn off oven, remove puffs and cut a slit in each. Return puffs to oven to dry out for about 10 minutes.
While puffs are still warm, spoon or pipe filling into the cut side of each puff.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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