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Chicken Puff Pies Recipe
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To make chicken puff pies you will need
Ingredients
| | PUFF DOUGH | | | | 4 | fl oz | Boiling water | | 2 | oz | Butter | | 2 | oz | Flour | | 1/8 | teaspoons | Salt | | 2 | | Eggs |
| | CREAM CHICKEN FILLING | | | | 2 | oz | Butter | | 1 1/2 | oz | Flour | | 1/2 | teaspoons | Salt | | 8 | fl oz | Chicken-broth | | 8 | fl oz | Milk | | 4 | ounces | Cheese; grated | | 10 1/2 | oz | Chicken; diced | | 1 | can | (3-oz) sliced mushrooms | | 1 | tablespoon | Green spring onion tops; chopped | | 5 1/4 | oz | Green peas | | 1 | small | Bell pepper; chopped | | | Parsley; chopped fine | | | Black pepper | | | Tabasco sauce (use a drip at a time as packs quite a punch |
Instructions
Melt butter in boiling water; add flour and salt all at once, stirring
vigorously. Cook and stir until mixture forms a ball that doesn't separate.
Remove from the heat; cool slightly. Add eggs, one at a time, beating after
each addition until smooth. Drop by heaping tablespoons 3 inches apart on
greased cookie sheet. Bake at 450 degrees for 15 minutes, then at 325
degrees for 25 minutes. Remove from oven; split. Turn off oven; return
puffs to the oven to dry, about 20 minutes. Cool on rack.
In a saucepan, melt Butter; blend in flour and add salt. Add
chicken broth and milk all at once; stirring constantly until sauce is
thick and bubbly. Add cheese, diced chicken, mushrooms, pimento, parsley,
green onion tops and green peas. Season to taste with Tabasco sauce and
black pepper. Add bell pepper just before serving. Serve with cream puffs.
This recipe for chicken puff pies will make 5 puffs.
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Mon 11 Feb 2008
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