Chicken Puffs

I've made these chicken puffs several times now, and they always disappear so fast that I have to snap my photos in a hurry. Luckily, last time I managed to get them, so I can finally show them to you here, which of course makes me happy. Maybe they'll brighten up this dreary weather a bit. Why not make these puffs for your moms? Served with a delicious soup as a starter, e.g. cream of asparagus, they can turn into a wonderful dinner.

Chicken puffs

You're probably wondering how these chicken puffs taste. Wonderful, delightful and simply divine, of course! They're delicate, irresistible and they definitely vanish way too fast. I made mine a bit bigger, for dinner. But you can also make them mini and serve them, for example, at a party as finger food or an appetizer. They taste best warm.

Directions – Chicken Puffs:

Dough:

Preheat the oven to 200°C (390°F).

Bring the water and butter to a boil, then, cooking over low heat, add all the flour at once, stirring until you get a smooth mass. The dough should pull away from the sides of the pot. Take it off the burner and let it cool slightly. Then add the eggs one at a time, mixing well after each egg until it's fully incorporated. Add the cheese and mix again.

Line a baking sheet with parchment paper. Using a teaspoon, a tablespoon or a piping bag (depending on the size you want and your skills), pipe or spoon mounds of dough onto the sheet. Bake for about 35 minutes, until they're golden brown and firm, and remember not to open the oven while baking, because then the puffs won't rise.

Prepare the filling:

Finely chop the celery, onion and garlic. Mix all the filling ingredients together, add about 1 tbsp of mayonnaise and mix again.
Take the puffs out of the oven and let them cool slightly. Lower the oven temperature to 180°C (355°F).

Cut the tops off the puffs and fill them with the filling. Put the tops back on and bake for another 15 minutes or so. Serve.

Enjoy!

Author: Bajaderka