|Creamy Chicken Spread:
Combine all ingredients, except those for the pastry, until well blended. Chill.
Spread onto puff pastry just before serving. |
Cream Puff Pastry:
Preheat oven to 400Âº F.
Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms.
Remove mixture from heat and beat in eggs, with wooden spoon, one at a time in order to keep batter smooth. Continue to beat with wooden spoon until smooth.
To make a small bite-sized sandwich, use a smaller kitchen spoon like a typical table spoon for eating, to drop dough onto ungreased pan, placing dough 3-inches apart. (If a larger puff is desired, use a serving spoon for portioning the dough onto the ungreased pan. Making a larger puff will decrease the number of servings.)
Bake 40 to 45 minutes until lightly browned. As the crust browns, the inside opens up. (Underbaking results in a sticky inner dough and a less open texture.)
Remove from oven, set aside to cool.
|Prep Time: 15 minutes|
Serving Size: 3 each
|-||2 cups cooked chicken, minced|
|-||1/3 cup mayonnaise|
|-||1/4 cup cranraisins|
|-|| salt and pepper, to taste|
|-|| onion powder, to taste|
|-|| Cream Puff Pastry|
|-||2 cups water|
|-||2 sticks butter|
|-||2 cups flour|