Curried Dijon Chicken Puffs
2 cups chopped cooked chicken
1/3 cup GREY POUPON Dijon Mustard
1/3 cup Mayonnaise
2 Tbsp. green onion slices
1/2 tsp. curry powder
24 store-bought appetizer-size cream puffs (1-1/2 inch diameter)
MIX all ingredients except cream puffs.
CUT tops off cream puffs.
SPOON chicken mixture evenly into cream puffs; replace tops. Serve immediately.
I make my own puffs and here's the recipe. I use a cookie scoop to get the size I want.
1 cup water
1/2 cup butter or margarine
1 cup Gold Medal® all-purpose flour
Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
On cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 30 to 35 minutes or until puffed and golden