Pastry: Heat to boiling in saucepan
1 C. water
1/2 C butter
Stir in 1 C flour. Stir constantly over low heat until mixture leaves sides of pan and forms a ball (about 1 minute).
Beat n 4 eggs, one at a time. Beat until smooth and glossy (a wooden or bamboo spoon works well for this, you will need some "elbow grease").
Drop pastry from spoon onto ungreased baking sheet. ("blobs" should be about as big around as a quarter). Bake until dry in a 400 degree oven(about 20 minutes). Makes 36-40 small puffs for appetizers.
Filling: Combine following ingredients and blend until smooth:
8-12 oz. can of chicken
8 oz. package of cream cheese
1/2 C mayonaise (adjust for your taste, if mixture seems dry add more)
2-3 green onions finely chopped
2-3 celery stalks finely chopped
Seasoning to taste (garlic, salt, pepper etc.)
When pastries are cool, pull apart or cut in half and fill one half with the chicken mixture (heaping) put the other half of pastry on top. They will look like mini cream puffs! Crab or Tuna can be used in place of the chicken and you might want to experiment with other finely chopped veggies or add parsley or??? Or just use your own favorite chicken salad recipe. I sometimes add chopped green grapes or pineapple.
The unfilled puffs will keep in the refrigerator for a few days and they freeze well, just thaw slightly before filling.