Wednesday, February 13, 2008

Chicken Puffs from Betty Crocker

1/2 cup water
1/4 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 eggs
1 1/2 cups deli chicken salad

1. Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
2. On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
3. Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
4. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

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