Curried Chicken Puffs

My grandma Fish is an amazing cook. This is yet another family favorite from my her. These Chicken Puffs are absolutely delicious, and a great main dish for any meal.

Curried Chicken Puffs

Cream Puffs
1 cup water
½ cup butter or margarine
1/8 teaspoon salt

Filling
¼ cup finely chopped green pepper
¼ cup finely chopped onion
1 medium clove garlic, minced
1 teaspoon curry powder
1/3 cup chopped water chestnuts

To make cream puffs: In saucepan, combine water, butter, and salt; bring to boil. Add flour
all at once, stirring rapidly until mixture forms ball. Remove from heat; beat in eggs, one at
a time, until smooth. Drop by teaspoonfuls on un-greased cookie sheet in 50 small mounds.
Bake at 400 degrees for 30 minutes or until puffed, brown and dry; cool.

To make filling: In saucepan, cook green pepper and onion with garlic and curry in butter
until tender. Remove from heat; stir in remaining ingredients. Cut tops off cream puffs with
sharp knife. Fill each with about 1 tablespoon filling. Replace tops. Bake at 400 degrees for
10 minutes or until hot. Makes 50 appetizer cream puffs.
Elaine Fish

1 cup sifted flour
4 eggs

1 can (10 ¾ ounces) condensed
cream of mushroom soup
1 ½ cups finely chopped cooked chicken
2 tablespoons butter or margarine
2 tablespoons chopped chutney