 | | Directions | 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 400º 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. |
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Prep Time: 15 minutes
Servings: 12
Serving Size: 3 each
|  | | Ingredients | | - | | 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 |
| - | | 8 eggs |
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