Chicken Salad Puffs by Bill Gidley – 2007 Appetizer Winner!

All measurements are approximate. You will have extra chicken salad left over.

Meat from one cooked chicken, diced
1 stalk celery, diced
1/2 onion, diced
1/2 cup chopped walnuts
3/4 tsp dry or 3/4 T. fresh thyme
1 tsp dry or 1 T. fresh bsil
1 tsp. dry oregano (fresh is not as good)
1/4 cup fresh parsely, chopped
1 tsp. salt
1/2 tsp. black pepper

Dressing
1 cup Hellmans Real Mayo
1 T. red wind vinegar
1 tsp. dry mustard powder

1. Combine meat, vegetables, and spices, folding together after each addition.
2. Mxx mayo, vinegar and mustard together with a fork and fold into chicken mixture. If it seems too dry, add more dressing.

Puffs
1 cup water
1 stick (1/2 cup) unsalted butter
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1 cup all purpose flour
1/3 cup whole wheat flour
5 eggs

1. Adjust oven rack to top 1/3 of oven. Preheat to 400 F.
2. Bring water, butter, and spices to a boil.
3. Add the flours all at once and cook, stiring for about one minute until it all comes together.
4. Put the dough in a food processor and pulse with the eggs until smooth.
5. Drop by round teaspoonfuls onto a cookie sheet and place in the oven.
6. Bake for 18-20 minutes, turning the cookie sheet around halfway through.
7. Cool, split, and fill with the filling.